- 1 large, ripe mamey sapote
- 2 cans coconut milk
- 1 cup rice or soy milk
- 1/2 teaspoon almond extract
Refrigerate all ingredients for several hours or overnight.
Skim coconut oil from 1 can of coconut milk (skimming must be done from refrigerated can for the oil to solidify on top of can). Combine and puree mamey pulp, coconut milk, coconut oil from chilled can, rice or soy milk, and almond extract in blender. Place in ice cream maker and freeze. Scoop into containers and place in freezer.