1 can regular coconut milk (13.5 oz.)
1/4 cup plus 3 tablespoons agave syrup
3/4 teaspoon vanilla extract
1/8 teaspoon sea salt
1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight.
2. Add to ice cream maker and follow manufacturer's directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving.
From Ross Olchvary, Sprig & Vine