Due to allergy issues (dairy free, raw sugar free, and chemical free), I've started to make my own homemade ice cream. A small base recipe consist of 1 cup full fat coconut milk, 2 tbsp of maple syrup, and a 1 tsp of arrowroot. My problem is freezing my leftover ice cream where it turns icy/ice the next day. Any recommendations on how I can fix it so it stays creamy the next day? Thanks in advance!