Chocolate Ice Cream

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Servings: 4 Prep: 15 min Cook: 70 min Dairy Free Gluten Free Paleo Freezable Ice Cream Maker Kids Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

24 ounces full fat coconut milk ¼ cup sucanat 2 tablespoons sucanat, additional 4 tablespoons cocoa powder 3 eggs 1 teaspoon vanilla ¼ teaspoon sea salt

Instructions

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. Serve immediately for soft-serve consistency or freeze for a more firm consistency. If frozen for a while, allow to soften on the counter top for 20 minutes before scooping.