Step 1

In a bowl, whisk together all of your ingredients, minus the extra tablespoon(s) of milk.

Step 2

Pour your mixture into a large sealable freezer bag and make sure to remove all of the air. Using this method makes it very easy to break the mixture up and add it to the food processor once frozen, but you can also use an ice cube tray if you prefer.

Step 3

Lay the bag flat in the freezer (if the bag is standing upright, it will all freeze into a block at the bottom of the bag) and let fully freeze, about 8-10 hours. I highly recommend just freezing it overnight to be safe. I made one version without the mixture fully frozen (it was still pretty soft) and the final ice cream was way too liquidy. Be sure you let your mixture fully freeze!

Step 4

Once frozen, break the frozen mixture up (either with your hands or by banging on the counter) and add the pieces into the food processor or blender.

Step 5

Blend on high for about 30 seconds or so, until everything blends up into a mixture that looks like pebbles (see photos above).

Step 6

Add roughly one tablespoon of milk (2 tablespoons if making the dairy-free version) and use a silicone spatula to scrape the edges to make sure everything will blend together and isn’t just stuck to the perimeter. This doesn't need to be the same can of milk we used for the mixture- any milk will do just fine.

Step 7

Run the food processor on high, and let it do its thing for another minute or two. It may take a minute for everything to start fully mixing, but once it does, you’ll see the magic happen and it will transform into a fluffy ice cream. If it doesn’t seem to be mixing, use your spatula to push the mixture back into the center and run it again.

Step 8

Enjoy as is, or throw some toppings on and dig in!