2-14 oz canned coconut milk, full-fat, unsweetened, well shaken
⅓cup+ 2 Tablespoons granulated sugar
3Tablespoonsagave nectaror honey*
3Tablespoonsmelted coconut oil
2teaspoonvanilla extract
pinch kosher salt
Instructions
In a blender, combine coconut milk, sugar, honey, coconut oil, vanilla and salt until sugar has dissolved.
Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has a reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freeze for at least 2 hours before serving.
Notes
Ingredient Notes:
Be sure to use TWO cans of full-fat coconut milk. Do not use reduced fat/low fat coconut milk or coconut milk from cartons. These will result in icy ice cream.
Use agave nectar to make this recipe vegan.
Equipment:
I use this ice cream maker. It is more expensive than the more common ice cream machines because it does not require the pre-freezing of the ice cream mixing bowl.