Step 1

For no-churn instructions, see recipe notes. If using an ice cream maker with a removable canister, be sure to place the canister in the freezer at least 24 hours before making ice cream.

Step 2

Shake the cans of coconut milk before opening. In a high-speed blender, combine the coconut milk/cream, sugar, dates, vanilla, and salt. (Note: if not including dates, a standard blender is fine.) Blend on high speed for about 1 minute or until the dates are fully blended. Add the lecithin, if using, and blend again.

Step 3

Churn the coconut ice cream mixture according to the directions for your ice cream machine. Once it reaches soft-serve consistency, enjoy now (it's difficult not to!), or for scoop-able ice cream, transfer to a freezer-safe container or individual-serving containers, cover, and freeze for about 4 hours. Let soften at room temperature for a few minutes before serving.