Step 1

Whisk the coconut milk, sugar, and vanilla extract together completely, then pour into silicone muffin molds.

Step 2

Place the mold in the freezer and freeze for at least 3 hours.

Step 3

Remove the silicone mold from the freezer and add all the frozen ice cream pieces to a blender or food processor. Add in the plant milk.

Step 4

Blend until you have smooth ice cream, using a tamper or scraper to push the frozen chunks into the blade. It will be like soft-serve ice cream if you serve it now.

Step 5

For scoopable ice cream, put the ice cream into a freezer-safe container and freeze for another 2-3 hours.