Ingredients:

• 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

Instructions:

1. 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.)
2. 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)