1 can coconut milk (13.5 oz.,
regular not light)
1 tsp vanilla
1/3 c. sugar
Blend ingredients well in a blender and freeze in an ice cream maker or in an 9 x 13 pan.
If using the pan, freeze 2 - 3 hours or until just a little soft in the middle. If you freeze too long, just let it warm up and soften a little. Blend again just enough to make the ice-cream smooth. It may need to be frozen again before serving.
Store in air tight container in freezer. It gets fairly hard when frozen for extended periods of time. Let thaw a little before serving.
- Agave may be substituted for the sugar. Use 1/4 c.
- Try making chocolate ice cream. Add 1/4 c. cocoa to the blender in the beginning. If desired, increase your sweetener.
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