Coconut Ice Cream ~ Dairy and Sugar Free!

I mentioned in the Highlights From "C" Week that we made some more Coconut Milk Ice Cream. Yummmmmm!!!  

Last year, after finding out that I am intolerant to just about everything dairy and becoming hooked on Coconut Bliss Ice Cream (which is expensive, but SO good!!) I decided to try and figure out how to make it at home. I purchased an Ice Cream Maker and experimented with a few recipes I found online. Basically it is just a base of Coconut Milk sweetened with Agave Syrup and then I just add whatever add-in's sound good. It's very easy to make and tastes so delicious and creamy!

I really need to get better about sticking with my food guidelines since I feel so much better when I avoid the things I shouldn't be eating  {sigh}  but recipes like this sure make it a lot easier! ;)

Anyhow, I have had a few emails asking for the recipe, so here you go:

Coconut Ice Cream
non-dairy, naturally sweetened

• 2 cans (15-16 oz) unsweetened coconut milk, chilled(not light)
• 1/3 to 1/2 cup raw agave syrup (depending on how sweet you like your ice cream) 
• 2 teaspoons coconut extract
  
• optional add-ins: shaved and unsweetened dark chocolate; toasted, unsweetened coconut; finely chopped nuts; small brownie chunks; a multitude of other possibilities  

Combine all ingredients (except add-ins) in blender. Blend thoroughly. Chill in the freezer to make sure it is all quite cold.

Add to ice cream maker, following manufacturer’s directions for churning. Add the add-ins during the last few minutes of churning.

For soft serve ice cream, eat immediately. For harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.

Variation:  For Chocolate Ice Cream, substitute coconut extract with vanilla extract and add 2/3 cup cocoa powder (whisked into a small amount of the coconut milk).   

(The next time I make it I'll try and remember to take a picture to add to this post...)