Coconut Milk Ice Cream

I love coconut milk. I've made scones with it, and soup and sauces and pancakes. But then I found a recipe for coconut ice cream :) I had to try it.

So I did.

And it was delicious!

Here is the ice cream recipe:

[I have a 1.5 qt. ice cream maker, adjust the amount of liquid in this recipe if yours is larger or smaller]

1 15-oz. can coconut milk (I never buy the "lite" versions. Coconut fat is really good for you)

Milk to make 3 c. liquid (I used hemp milk--I'm sure you could use soy milk, too)

1 tsp vanilla

1/4-1/2 c sugar (I put in a 1/2 c and it was a little too sweet for me. The cocunut doesn't need much sweetness at all. You could also use agave nectar or maple syrup. I've never tried honey in ice cream--anyone know how that works?)

I also added candied coconut pecans (I like nuts in my ice cream). So here's the recipe for that:

1 c pecans, roughly crushed or chopped

1/2 c shredded coconut (mine was unsweetened)

1/4 c sugar

1/2 tsp salt

In a shallow baking sheet, toast the pecans and coconut gently in a 350 degree oven (about 10 minutes). Put the sugar and salt in a saucepan over medium-low heat, stirring frequently, until the sugar melts and becomes a light caramel color. When it has melted, remove from heat and immediately add pecans and coconut to the sugar, stirring quickly to combine. Spread out again on the baking sheet, breaking up large clumps into good ice-cream-sized pieces. Let cool completely.

Freeze milk mixture according to your ice cream maker's directions. Add pecans during the last few minutes of freezing, just until well combined. Eat right away for soft serve ice cream, or transfer to a shallow container and freeze until firm [I froze this overnight and it got really firm, so I had to let it set out for 15 or so minutes].

Dish up and enjoy!