Orange Vanilla Coconut Milk Ice Cream

1. 1

   If using home made coconut milk make your milk. Put 1 part shredded coconut and 2 parts warm water in a blender. For this recipe use 1 cup of coconut and 2 cups of warm filtered water.

2. 2

   Blend the coconut and water for 1 - 2 minutes. Strain the coconut from the water with a sieve or a straining bag used for nut milk and reserve the water. You can do this twice if you like, but the second batch will be less creamy.

3. 3

   In a bowl mix the coconut milk, vanilla stevia, orange extract and orange flower water if using with a whisk until well incorporated. Taste. Adjust.

4. 4

   Pour mixed ingredients into a quart Ziplock bag. Place bag flat in freezer preferably between two Ziplock bags filled with ice and salt or any ice packs.

5. 5

   It should be ready in 15 to 20 minutes. Squeeze the bag to soften it up and cut off a corner to squeeze it out into small bowls for soft serve or if it gets too hard throw it in a blender or food processor and serve. Blend with some soda water for a milkshake.

* Per serving · 4 servings · Values may vary.

No additional tips available.