Use a high-speed or immersion blender to thoroughly mix all of the ingredients. Chill the mixture in a sealed container for at least 1 hour, or overnight.

Add the chilled mixture to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when the ice cream is finished, it should look like soft serve. Once it’s churned, transfer the ice cream to a large freezer-safe container. Wide and shallow containers work well for mixing, freezing, and scooping later on. Smooth the top, cover the ice cream, and freeze it for at least 5 to 6 hours, or until it is firm. If the ice cream does not fully set, it will compromise the quality of the finished product.

Set your ice cream out for 5 to 10 minutes to soften it before serving for an ideal texture. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it’s best when fresh.