What you need:
2, 14 ounce cans of full fat coconut milk
1 tablespoon of vanilla extract
1 teaspoon cinnamon
1/8 teaspoon each of ground nutmeg, cloves, and cardamom
a pinch or two of unrefined salt
1/2 cup pure maple syrup or combination of 1/4 cup maple syrup and 1/4 cup raw honey.
*for vegans, make with maple syrup or check first if honey is permitted
What to do:
Blend or whisk ingredients until smooth.
Follow instructions of your ice cream maker to freeze until smooth. We churned for about 25 minutes and packed two pints.
Click here for original recipe, and for a way to make without ice cream maker. You could also make with Thermomix.