Recipes | Fruits From Chile
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  • 3 Chilean navel oranges
  • 3 cups (or two 13 ounce cans) full fat, canned, unsweetened coconut milk
  • pinch of salt
  • ½ cup golden agave nectar
  • 2 teaspoons vanilla extract
  • For serving: sliced pinwheels of Chilean clementines + crushed sugar cones


Cut peels from oranges, then slice orange flesh into thick rounds. Place rounds on baking sheet and freeze for 1 hour.

Place frozen oranges, coconut milk, salt, agave and vanilla extract in a sturdy blender such as a Vitamix. Blitz until ingredients are fully combined.

Transfer liquid to a freezer-proof container. Cover and freeze until set.

Before serving, let ice cream thaw at room temp for 5-10 minutes before scooping. Serve in bowls with slices of clementine and crumbled sugar cones.