1. Place the freezer bowl from your ice cream maker in the freezer, preferably several days ahead of time.  Freezing times vary according to manufacturers, so check your manual.
2. Mix all ingredients together in a blender.
3. Pour the ice cream mixture into a sauce pan.  Cook on medium to low heat for 30 minutes, stirring regularly. It’s OK if it bubbles a little bit, but try to ensure it doesn’t boil.
4. Refrigerate overnight (or for at least 6 hours).
5. Ice cream mixture is now ready for your ice cream maker.  Follow the manufacturer’s directions for your specific equipment.

Notes:

• Want it sweeter?  If you add more honey, decrease the coconut milk by the same amount of honey you increase.  The proportions in this recipe are exact, so you need to consider the volume of the final product when increasing anything in the recipe.
• I leave my freezer bowl in my deep freezer 24/7 so it’s always ready to use.
• I use 365 Everyday Value® organic full fat coconut milk (from Whole Foods).
• I have this Cuisinart 2-quart ice cream maker.  I churn my coconut ice cream mixtures for about 30 minutes or until it reaches the consistency I want.
•  The ice cream scoop looks prettier if you let your ice cream sit out for a few minutes before serving.
• If you don’t have coconut cream, place a can of full fat coconut milk in the fridge for a few hours. The cream will separate — you can use that as the coconut cream for this recipe.