Coconut Gelato

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Coconut Ice Cream (Makes 6 Servings)
2 13 oz Cans Coconut Milk, unsweetened
1 Tsp Vanilla Extract
1/3 Cup Agave






1. Combine all ingredients in a bowl and whisk to combine.
2. Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions (my batch took 1 hour 45 minutes).
3. Transfer to a container and freeze for 2-3 hours or until firm (I like to save used ice cream containers for this recipe, but you could also fill a loaf pan and cover with plastic wrap).
4. Serve.
* If you don’t own an ice cream machine, you can pour the mixture into 8 popsicle molds and freeze for 3-4 hours. Refrigerate the remaining mixture for up to one week if you run out of mold space. Or, just half the recipe if you don’t want extra.