Delicious when topped with toasted coconut or our Hot Fudge Sauce.
1¼ cups water
1¼ cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch sea or kosher salt
2 cans (13.5 ounces each) unsweetened coconut milk
Nutritional information per serving (based on ½ cup):
Calories 233 (52% from fat) • carb. 28g • pro. 1g • fat 14g • sat. fat 13g • chol. 0mg • sod. 33mg • calc. 1mg • fiber 0g
1. Combine the water, sugar, vanilla bean (including the pod) and salt in a medium saucepan set over medium-low heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover and refrigerate at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
3. Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 60 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
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