- 2 (14oz) cans full-fat coconut milk
- 1/2 cup honey
- 1 vanilla bean, split & insides scraped out with a knife (you can also substitute 2 tablespoons of real vanilla extract for the vanilla beans)
Thoroughly combine the coconut milk, honey, & the insides of the vanilla bean with a whisk or electric mixer. Make sure you beat it well for the honey to combine with the coconut milk. If using an ice cream maker, follow the manufacturers instructions. Afterwards, place the ice cream in a covered freezer-safe container & freeze for a few hours for flavors to meld & for the ice cream to firm up. Alternatively, if not using an ice cream maker, place the combined mixture into a glass or steel bowl, cover with plastic wrap, & freeze - removing every hour to whisk it until it's the desired consistency. This will last 1-2 weeks in the freezer.