- 2 15 oz. cans light coconut milk
- 1/3 cup light agave nectar
- 1/2 cup unsweetened shredded coconut
- 1 tbsp vodka
- 1 pinch sea salt
-Place your ice cream maker bowl in the freezer ahead of time and make sure it is sufficiently frozen before use.
-In a large heavy bottomed saucepan, heat the coconut milk, agave, shredded coconut and salt.
-Bring to a simmer and remove from heat. Let cool to room temperature.
-Place the mixture in the refrigerator for at least 2 hours.
-Meanwhile, remove frozen ice cream bowl from the freezer and place it in the ice cream maker.
-Turn on the maker and pour in the mixture, adding the vodka last.
-Leave ice cream maker on for 15-20 minutes.
-Serve immediately or place in a container and store in the freezer to enjoy later!
CK's Real Food
320 Main Street South