Coconut Ice Cream (no dairy!)

Ingredients

• 2 13 oz cans of regular, full-fat coconut milk (find in Asian section), chilled overnight in fridge
• 2 tsp Vanilla extract
• 1 cupish Sweetener (sugar, stevia, honey, etc) 
• (or for Whole30 use 100% frozen juice concentrate, just a few spoonfuls, like white grape or pear)

Optional Additions

• Sunflower Seed Butter (or peanut butter if you can eat that stuff without dying)
• Sliced bananas
• Frozen blueberries
• Other fruit

Mix the cold coconut milk, vanilla extract and sweetener in a blender.  Note, the coconut milk will separate when it's cold and all the fatty milk will be at the bottom.  This is totally normal and you'll be blending it together anyways.  If you're adding the butter stuff, add it to the blender too.  I never measure the ingredients, I just taste the mixture after it's blended and add more of whatever I think it needs.  

Pour the mixture in your ice cream maker and mix for like 25 min.  If adding fruit, add it in the last 5 min or so.  Enjoy right away for a soft treat or move to an airtight container and freeze for a more firm texture.

To freeze without an ice cream maker

No ice cream maker? No sweat.

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:

1. Make the coconut ice cream mixture.
2. Pour it into a large, freezer-safe bowl.
3. Freeze for about 30 minutes. Take it out of the freezer and whisk it briskly (or churn using an electric immersion blender). Return to the freezer.
4. Repeat step 3 every 30 minutes until your ice cream is creamy and frozen through.