|Vanilla coconut ice cream with mangoes and blackberries|
1 can (roughly 14 oz.) coconut milk
1/2 cup honey
1 Tbs. vanilla
1/8 tsp. salt
1 ice cream maker (optional)
Heat all the ingredients in a sauce pan on medium heat. Stir occasionally until the honey is thin and evenly mixed with the coconut milk, about 5 min. Remove from heat and cool overnight, or until the mixture is thoroughly chilled. If you're using an ice cream maker, place the chilled mixture in the ice cream maker and follow the manufacturer's instructions. Serve immediately or freeze to allow it to harden. If you're not using an ice cream maker, place chilled mixture in a freezer-safe container and freeze for 1 hr. Remove from freezer and stir, breaking up any major ice crystals. Return to freezer and allow it to harden.
*REMEMBER TO GET COCONUT MILK WITHOUT GUMS! It's super common for companies to add guar or xanthum gum to coconut milk as an emulsifier (keeps the fat from separating). You can find coconut milk pretty easily without gums at local groceries.
*I prefer the full fat coconut milk. Ends up creamier and more like ice cream.
*As listed in the instructions, you don't need an ice cream maker to make this delectable treat. Just make sure you stir it about an hour into the freezing process.
*Make sure you store it in a freezer-safe container.
*I really enjoy eating this with fresh cut fruit, especially pineapples, mangoes, or any type of berry.