Vanilla Coconut Ice Cream
2, 14 ounce cans of full fat Coconut Milk—sweeten with stevia to taste
2 tablespoons Vanilla Extract
Combine all of the ingredients well. Make into ice cream according to the directions on your ice cream maker. “Ripen” in the freezer for a few hours and serve. Will last a week or two in the freezer. I like to use an alcohol based vanilla extract, as it seems to help keep the ice cream from getting as hard.