Ingredients for 6 servings:
- 1/2 cup of water
- 3/4 cup of coconut drink
- 1/2 cup of cane sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 120g of dark chocolate
- 1/4 tsp pure vanilla extract
Instructions:
- The day before, add your ice cream bowl to the freezer to properly chill.
- The same day, prepare your base. Add the water, coconut milk, cane sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.
- Remove from the heat and add the chocolate and vanilla. Whisk until melted.
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Then transfer to a mixing bowl and chill in the fridge for 2 hours or until room temperature or cooler. Optional: To remove any graininess, add to a blender and blend for 30 seconds on high.
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Add your chilled base to the ice cream maker and churn according to the manufacturer’s instructions – about 30 minutes or until it looks like soft serve (see photo).
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Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.
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Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. This is excellent with ripe strawberries and coconut whipped cream!
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