Healthy Coconut Ice Cream

Serving 3 people

45 min


  • agave syrup 2-3 tablespoons agave syrup (or 2T agave and 1 packet stevia)
  • coconut 1/2 cup coconut flesh pieces (Click here to find out how to open a coconut)
  • light coconut milk 1 (15-oz) can light coconut milk (I used Trader Joe's brand)
  • sea salt pinch of sea salt
  • vanilla extract 1/2 teaspoon vanilla extract (you can add 3 drops of coconut extract if you want it very coconuty!)
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How to make it

  1. Place coconut pieces in a food processor or heavy duty blender and process until finely ground.
  2. Add vanilla, salt, coconut milk, and agave syrup and process to combine. 
  3. Transfer mixture to an ice cream maker or freezer-safe container. Freeze according to manufacturer's instructions or until ice cream is frozen but still slightly soft. This ice cream becomes very hard once deeply frozen and is best enjoyed slightly softened.