- 2 cans (403 ml each or 13.66 oz each) coconut milk, refrigerated
- 1/2 – 1 cup Grade A amber maple syrup, start with a small amount and keep adding to your taste
- or 1/3 – 1/2 cup honey (use room temperature coconut milk for the easiest blending experience with honey)
- pinch of sea salt
- 1 Tablespoon vanilla extract
- Blend the coconut milk, your choice of sweetener, pinch of salt to taste, and vanilla extract until thoroughly combined. You can whisk it by hand but it’s easier to use a blender, especially with honey.
- If your coconut milk isn’t chilled, chill the mixture for 2 hours in the refrigerator before placing it in the ice cream machine.
- Freeze according to instructions for your ice cream maker, this should take 20-30 minutes. When the mixture begins to look thick and frosty, (you’ll be able to see lines the dasher will make as the ice cream maker turns) spoon out a little and if it sits up on the spoon instead of slipping right off, it’s done.
- The ice cream will be the texture of soft serve when it’s done. You can transfer to a container suitable for the freezer, and freeze and additional 4 hours for a firmer texture. A wooden spoon is the best tool I’ve found for removing the ice cream from the container, spatulas are too flexible and won’t clean out the container well.
For a Vegan version use maple syrup
If you use honey, try blending room temperature coconut milk together with liquid honey. If your honey is solid, you’ll need to melt it first over low heat. Then chill the mixture before freezing it in your ice cream machine.