Golden Milk Ice Cream (Vegan)

I love love this recipe. I made it for my husband and dad and it was very well received. I followed the directions using 1 can cocunut cream and 1 of coconut milk. The only change I made was to add about a tablespoon of honey in addition to the maple syrup as I felt it needed to be a bit sweeter; otherwise I followed the directions exactly. After chilling the mixture prior to churning there was a slight layer of solidified coconut fat on top...I used my immersion blender to whip it just a bit while adding the olive oil. It churned beautifully in my inexpensive Cuisinart countertop device. I popped it in the freezer for a couple of hours prior to serving. The small amount left over froze nicely as directed and when you let it sit out for 10 - 20 mins it is just as delicious as when initially churned. Not icy at all. Thank you MB for this wonderful recipe!

So I followed the recipe (to the best of my knowledge at least?) with full fat canned coconut milk, but when I took it out of the fridge it had separated overnight, leaving a solidified layer of fat on top. I decided to just try running it through the food processor while adding the olive oil, but while churning it I got a texture closer to granita than ice cream, which is pretty unpleasant with the fattiness of the chunks. I've made ice cream successfully before, and cannot figure out where did I go wrong here? Thanks!

Is there any way to get this less icy/dry. I made and was delicious out of the ice cream maker, but the texture is hard and brittle, even after sitting on the counter for 20 minutes

Hi everyone! I was really interested in the flavor profile of this ice cream, and thought it would balance well with the subtle coconut flavor of using a coconut cream/milk base. I saw a couple comments of somewhat unsatisfying results following this recipe, and made some tweaks when I made it. Success! Creamy ice cream that set up, not gritty or icy. I appreciate Dana's simple recipe, and have a few tips that might help:
The fat in coconut milk is not homogenous, which can result in a "gritty" final product. It helps to take whisking a step further and use an immersion blender after bring the base to a simmer to emulsify the base. I used a can of coconut milk and a can of coconut cream.
Next, ice cream does take a good amount of sugar to set up to a pleasant texture. While maple sugar is great sweetener option, I did end up using 1/4 cup of light corn syrup and 1/4 cup of raw cane sugar instead (the liquid sugar is very important for texture, while raw cane sugar has a better taste to help balance flavors). Light corn syrup has lower sugar per volume content than other sweeteners, so you can use a fair amount of it to improve texture without overdoing sweetness. Alternatively, if you want to use a healthier base, perhaps set this up in popsicle molds instead.
Lastly, I sifted 1/8 tsp of xanthum gum into the base and blended again with an immersion blender - it helps provide a littttle bit of structure without becoming too gummy.
Also - I can't get enough ginger flavor, and brought the base up to a simmer, then let it steep for an hour. (It still wasn't gingery enough, so I went ahead and blended it in the Vitamix before continuing with the recipe - I'm a ginger addict!) Hope this helps! Thanks for the great recipe, Dana!

I made it. As it sounds rather sweet I used only half of the syrup. It is still very sweet. Plus I added more salt and chili powder. It is not bad and makes a nice taste together with some other ice cream.

I put the cream immediately into the icemaker and had no problems with separtion of oil and water.