Ingredients

SERVINGS: 
4
 USMETRIC
1 can coconut milk (full fat, chilled at least two hours in the fridge)
1 1/4 cups vanilla soy milk (refrigerated Silk Very)
1/2 cups agave nectar
2 teaspoons vanilla extract (use 1 tablespoon if using non-vanilla soymilk)
Directions

1. In a large bowl, combine all ingredients and stir until well combined.
2. Pour into your frozen ice cream bowl and freeze according to your ice cream maker’s directions. It should be ready to eat in 15-20 minutes. It will be soft, so if you want harder ice cream, put in the freezer for at least 1 hour prior to enjoying.



Adjustments:
- skipped Agave, used 12 drops vanilla creme stevia and 1/4c white sugar
- added 1/4tsp guar gum and 1Tbsp flax meal.  Should do this when making the vanilla soy milk.
- Made the vanilla soy milk very heavy, twice the amount of powder called for.  Could go further.