Weelicious

0 Combine all ingredients in a bowl and whisk to combine.
1 Pour the mixture into a ice cream maker and freeze (churn) according to manufacturer’s instructions (my batch took 1 hour 45 minutes).
2 Transfer to a container and freeze for 2-3 hours or until firm (I like to save used ice cream containers for this recipe, but you could also fill a loaf pan and cover with plastic wrap).
3 Serve.
4 * If you don’t own an ice cream machine, you can pour the mixture into 8 popsicle molds and freeze for 3-4 hours. Refrigerate the remaining mixture for up to one week if you run out of mold space. Or, just half the recipe if you don’t want extra.