Easy No-Cook Coconut Ice Cream

13.5 ounces light coconut milk

13.5 ounces regular coconut milk

1 cup sugar (see Cook's Note)

1 teaspoon vanilla extract

In a blender, place all the ingredients and process on high until mixture is light and frothy, and sugar is dissolved, about 1 minute.

Pour into a prepared ice cream maker and process according to manufacturer's directions. Transfer to a freezer-safe container and freeze for at least 30 minutes before serving. Serve in well-chilled dessert cups or bowls for best results.

Cook's Note: You can use coconut sugar if you'd like. The color of the ice cream will not be pure white, though.

This ice cream can be made without a machine, but will not have the same smooth texture. Simply place the mixture in a freezer-safe deep bowl. Every 30 minutes, remove the mixture from the freezer and whisk, or use the whisk attachment on an immersion blender to whip. Repeat until desired consistency is reached.

Makes about 1.5 quarts (approximately 12 servings)

Approximate values per ½ cup: 210 calories, 15 g fat (13.5 g saturated), no cholesterol, 1.5 g protein, 20 g carbohydrates, 1.4 g dietary fiber, 10 mg sodium.