Chocolate Ganache tart topped with Coconut milk Ice cream!

BEHOLD! HEALTHY, ice cream! I became infatuated with trying the new ice cream after seeing an ad for 'Coconut Bliss' ice cream. I for one indulge on ice cream (when I DO eat it once in a blue)..but however, I don't like the bloatedness and tiredness I feel afterwards. SO, with my handy dandy Ice cream maker, I busted it out of the box for the first time. I made the base a day before hand. Actually to tell you the truth, I was really let down after having it all prepared. The tiny print screamed at me 'Must freeze for a min. of 15 hours', dang!..

*Heavenly LIGHT vanilla coconut ice cream*
- 3 cans Coconut Milk (do not use Light, it contains more water and is more liable to get icey)
- 3 oz. Pure Clover Honey, or to taste
- 1/2 vanilla bean, scraped. + or - 1 tspn. vanilla ext.

BLEND ALL TOGETHER IN BLENDER! and freeze up to a few hours before you are ready to use your machine.
I took mine out the next day, a few hours prior to turning my machine on. I blended it until smooth first, then added it right into the machine on 'Stir'. Now is your time to add any disired fruits, candies, nuts..go crazy!

When it has reached the desired consistancy you are looking for, cover completely in another hotel pan, bowl, or shoe. Make sure the wrap it touching the ice cream and press it down completely. Making sure it has to chance to catch the freezing arctic air of the freezer!! Freeze for at least 2 1/2 hours. It will always be colder on the edges of the container, check the middle first.
ENJOYYYY!

Placed rolled up balls of the ice cream atop a mini chocolate ganache tart (pate brisee) and topped with roasted coconut flakes and a few almond slices. YUM!