Chocolate Chocolate Chip Ice Cream

1. Combine a quarter of the coconut milk, sucanat, and cocoa powder in a sauce pan over medium heat, stirring constantly until sucanat and cocoa are dissolved. Remove from heat.

2. Meanwhile, separate the eggs and set the whites aside for another use.

3. In a large bowl, beat the egg yolks with remaining coconut milk, vanilla and sea salt. Slowly pour in the warm cocoa/sugar mixture while continuing to whisk.

4. Allow ice cream batter to chill in fridge for an hour. Add to ice cream maker and prepare per manufacturer's instructions.

5. Chop the chocolate chips finely.

6. Right before turning off ice cream maker, swirl in chocolate chips. Serve immediately for soft-serve consistency or freeze for a more firm consistency.

7. If frozen for a while, allow to soften on the counter top for 20 minutes before scooping.