Step 1

Refrigerate the can of unsweetened coconut milk the night before - Refrigerating the canned coconut milk will cause the coconut solids and liquids to separate in the can. We are using the coconut solids from the can. Note - If your can of coconut milk is mostly solid, use the whole can. If it half solid, half liquid, use 3/4 of the whole can (all solids, some liquid). If the solids are less than half, add another can to get more solids. If there are no solids, try another can.

Step 2

Blend the ice cream - Add all of the ingredients to a blender or food processor and blend until smooth and creamy. This may take about 3 minutes.

Step 3

Pour the ice cream mix into a freezer proof container, cover, and freeze - overnight is best. See Notes for container suggestions.

Step 4

When ready to serve, remove the ice cream from the freezer and let sit at room temperature for a few minutes to soften. Serve on an ice cream cone or in a bowl and enjoy!