You’re welcome. Okay, here’s the deal. Those of us who may have a tough time digesting ice cream still deserve the creamy goodness of frozen yum in the summer months! This recipe is so easy it’s almost criminal NOT to make it. Three ingredients. THREE! And done. Organic Gluten-Free (duh) Vanilla Coconut Ice Cream Put on some tunes! Yesterday’s soundtrack was “Blurred Lines” by Robin Thicke. I loved it! Until I realized that the lyrics are basically celebrating date rape. Ah well, what’re you gonna do..

• 1 can (14 oz.) coconut milk — I used low fat but the full cream is awesome
• 1/2 cup organic evaporated cane juice (sugar)
• 1 tsp. pure vanilla

Mix the ingredients in a large mixing bowl until well incorporated, then pour into your ice cream maker for about 25 minutes. Put in a freezer safe container and freeze for a few hours. Done! Delish! xox p.s. If you don’t have an ice cream maker, you should. They’re cheap and easy. (Insert joke here.) But you can also mix all the ingredients and skip the ice cream maker step. Just stir the mixture every half hour or so while it’s freezing.