Chocolate Ice Cream

Servings: 4

1 1/4 cups nondairy milk of your choice
1/3 cup sweetener cane juice crystals, agave nectar, rice syrup, etc.
2 Tablespoons unsweetened cocoa powder
3 ounces dark chocolate
3 ounces semisweet chocolate
1 14oz. can full-fat coconut milk
2 teaspoons vanilla extract
pinch salt

1. Heat the milk, sweetener and cocoa powder in a pan to simmer, whisking smooth.
2. Turn off heat. Add the dark and semisweet chocolate and stir until melted and smooth.
3. Add coconut milk and vanilla, whisking until smooth. Cover and chill for at least three hours or overnight.
4. Freeze in an ice cream maker according to manufacturer’s directions.

This ice cream recipe is high in fat and is best reserved for special occasions and occasional treats.