Ingredients

• 3 15-ounce cans of additive-free coconut milk (see notes)
• ▢ 1 cup coconut sugar
• ▢ 2 tablespoons pure vanilla extract
• ▢ Toasted shredded coconut (to serve)

Directions

1. Combine the coconut milk, coconut sugar, and vanilla in a medium-sized pot and heat over medium-low heat until the sugar has completely dissolved and the coconut milk is steaming. (Do not bring it to a boil.)

2. 3 15-ounce cans of additive-free coconut milk, 1 cup coconut sugar, 2 tablespoons pure vanilla extract

3. Carefully pour the warm cream into your blender. Start your blender on low speed then slowly increase the speed to high. Hold your hand over the lid to make sure that the steam from the cream doesn’t pop the lid off. Blend on high for one minute and then refrigerate until it’s completely cold, at least 4 hours.

4. Once it is completely cold, process it according to your ice cream maker’s directions. (See the blog post for making this without an ice cream maker.)

5. image for recipe instruction

6. Either serve immediately as soft serve ice cream or scoop the ice cream into a freezer-proof container – a loaf pan works well. Freeze until the ice cream is firm – about 2 hours.

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