The ice cream making bonanza has begun again at our house this summer! Last year it was all about letting Kenya help us make Honey, Cinnamon and Honey Gelato. This year the flavors have changed, but not the fun! Coconut milk is smooth, creamy, and refreshing and it makes for a rich ice cream — without the addition of either eggs or dairy — that is perfect in the August heat.


Coconut Gelato

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Author: Catherine McCord
Total Time 2 hours 25 minutes


  • 2 13 oz Cans Coconut Milk, unsweetened
  • 1 Tsp vanilla extract
  • 1/3 Cup agave



    Sodium: 15mg | Sugar: 16g | Calories: 300kcal | Fat: 26g | Protein: 3g | Carbohydrates: 19g
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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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