Delicious Non-Dairy Chocolate Ice Cream

Ingredients

3/4 cup water

1 1/4 cups lite coconut milk

2/3 cup organic cane sugar (this sweetener makes it more creamy)

2/3 cup unsweetened cocoa powder

1/4 tsp sea salt

6 ounces vegan dark chocolate (finely chopped // ~1 cup chopped per 6 ounces)

1/2 tsp pure vanilla extract

Instructions:

The day before, add your ice cream churning 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.

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.

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.

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.

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 or as a delicious ice cream sandwich (see the picture for making it a sandwich)!

By mimimalistbaker.com