Place ice cream bowl in freezer for 24 hours or until completely solid.
Blend all ingredients in a small blender.
Taste and adjust if needed.
Chill mixture. Place blender container of ice cream mixture in the freezer for 1 hour prior to churning so it gets very cold, but not frozen.
Pour mixture into ice cream maker and churn for about 10 minutes (or until thickened to soft serve consistency)
Transfer ice cream to a loaf pan of shallow dish and freeze 60-90 minutes.
Thaw on the counter 5-10 minutes to soften, if needed. Enjoy!
I recommend Thai Kitchen brand Coconut Milk for best results. (always buy FULL FAT. The low fat is watered down and will be icy) Buying in bulk on Amazon makes it cheaper To serve: That on the counter for a few minutes to soften to desired consistency if needed. To store: Best served same day - freshly made. Keep frozen. Thaw in the fridge to soften to desired consistency.Sweetener swap: You may use any dry sweetener you like such as swerve, coconut sugar or powdered monkfruit.Monkfruit drops or stevia drops work, too. -- the equivalent of 3-4 Tbs sugar, to taste.OR 1/8 tsp pure stevia powder or pure monkfruit powder, to taste. Liquid sweeteners are not recommended, as they usually make the mixture too icy.