| Servings | Prep Time |
| 10 | 30minutes |
| Servings | Prep Time |
| 10 | 30minutes |
Ingredients
- 3 cans coconut milk
- 1⁄2 cup maple syrup
- 1⁄3 cup honey (or agave syrup)
- 2 tablespoons vanilla extract
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Refrigerate the cans of coconut milk for at least 4 hours.
- Put coconut milk, maple syrup, honey and vanilla into a large mixing bowl and whisk with electric mixer until well blended. Coconut milk may separate, but it's important to use the entire contents of the can. Taste mixture and adjust sweetness.
- Place the mixture into the ice cream maker and follow manufacturer's instructions.
- Put ice cream into air tight container and store in freezer. Place a layer of saran wrap on top of ice cream to prevent freezer burn.
- If the ice cream is frozen overnight, it may be too hard to scoop. Allow the container to sit at room temperature for about 10 minutes before serving.
Recipe Notes
Variation: add 1/2 a cup of dairy-free chocolate chips or cocoa nibs to the mixture
