Fresh Orange Coconut Creamsicle Ice Cream
- 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.