- 2 cans full fat (i.e., not lite) coconut milk (Check ingredients – you only want coconut milk made with coconut extract and water. I used Aroy-D brand, Thai Kitchen is also a good brand.)
- ¼ cup xylitol
- 1 teaspoon vanilla extract
- Place the coconut cans in the fridge for several hours to chill. When chilled, open cans and pour the liquid portion into a container. Scoop out the more solid coconut for the ice cream. (The liquid can be used for smoothies.)
- Blend the coconut, xylitol and vanilla in a blender, then pour into a container. Freeze for 4-6 hours.
Note: For chocolate ice cream, add ¼ cup cocoa.
For variety, substitute 2 frozen bananas for the xylitol. (Core Diet)