Instructions

1. Add the canned coconut milk and chopped fresh cilantro into a large bowl. Use a hand blender to combine the coconut milk with fresh cilantro. Cover the bowl and leave to infuse the coconut milk with the cilantro for 30 minutes. Strain the mixture through a fine mesh sieve and discard the cilantro. 
2. Add the lime juice and Erythritol to the coconut milk and mix well to combine.
3. Pour the coconut milk mixture into the ice-cream maker and churn the according the manufacturer’s instructions. Pour the churned ice cream into a lidded freezer-safe container and freeze until set.  If desired, serve immediately after churning as soft-serve ice cream.
4. Cover and store any leftover ice cream in the freezer.