1 can full-fat coconut milk
1 can coconut cream or
3 cans of full-fat coconut milk
1/3 – 1/2 cup sugar, honey, maple syrup, or agave syrup
1– 2 teaspoons Vanilla Bean Paste — to taste
Chill the coconut milk and cream in the refrigerator overnight.
In a medium-large bowl put the contents of 1 can of coconut milk and the can of coconut cream. You may need to use a dinner knife to release the cream from the can. If you don’t have coconut cream, turn the other 2 cans of coconut milk upside down. Open and pour the coconut water into a container for another use, and add the solids to the bowl. The plan is to have the equivalent of 1 can of coconut milk and 1 can of coconut cream. Add the sweetener and vanilla.
Using an immersion blender, a hand-held mixer or a food processor, mix the ingredients until they are well blended. Add the ingredients to the ice cream maker canister and proceed following the manufacturer’s instructions.
When the ice cream is ready you can serve it or put it into another container to “ripen.”
Using this basic recipe you can add nuts, fruits cocoa powder, etc. to make a variety of ice cream flavors. If the ice cream maker only makes a quart, you will need to cut down the coconut milk/cream by 1/4 to make room for additional ingredients.