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Coconut Gelato

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Servings: 6
Author: Catherine McCord
Total Time 2 hours 25 minutes

Ingredients  

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

Instructions 

  • Combine all ingredients in a bowl and whisk to combine.
  • Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions (my batch took 1 hour 45 minutes).
  • Transfer to a container and freeze for 2-3 hours or until firm (I like to save used ice cream containers for this recipe, but you could also fill a loaf pan and cover with plastic wrap).
  • Serve.
  • * If you don’t own an ice cream machine, you can pour the mixture into 8 popsicle molds and freeze for 3-4 hours. Refrigerate the remaining mixture for up to one week if you run out of mold space. Or, just half the recipe if you don’t want extra.

Nutrition

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