Fruity, creamy, decadent, and dairy-free cherry kiwi coconut ice cream is the

perfect summer dessert. For the base of this recipe, we used the 3-ingredient

Coconut Milk Ice Cream recipe from plumstreetcollective.com. But, we added our fruit-filled and delicious Cherry Kiwi Coconut tea. Here's how you do it:

Ingredients

  • 2 cans coconut milk
  • 3 Cherry Kiwi Coconut tea bags steeped in 1 cup of water
  • 1 3/4 c. sugar
  • 1 tsp. vanilla

Instructions

  1. Steep the tea in one cup of  boiling water for 10-12 minutes.
  2. Let tea cool completely.
  3. Shake up coconut milk cans, then open and pour into large bowl. Add cooled tea. Whisk in vanilla and sugar. Whisk until smooth and then pour into ice cream maker for 20-25 minutes.
  4. If you don't have an ice cream maker, pour into a freezer safe Tupperware. Put in freezer and stir about every 25 minutes, until firm enough to eat.
  5. Before serving, especially if ice cream has been in the freezer for 8 or more hours, get it out to soften about 15 minutes before eating.
  6. Garnish with fresh kiwi and cherries and/or toasted coconut.