If you didn't know ahead of time that this is a Dairy Free Ice Cream Recipe, you'd never guess it. It's silky smooth, creamy, sweet, and oh-so-chocolatey. Thankfully, it's as easy to make as it is to eat!
Equipment
ice cream maker
Ingredients
2cansunsweetened coconut milkfull fat
1/2cuplight agave syrupor Lyle's Golden Syrup
1/3cupDutch process cocoa powder
2tablespoonscornstarch
1pinchkosher salt
2teaspoonspure vanilla extract
Optional
1/2teaspoon coffee extract
1/2 cupdark chocolate chunks
Instructions
In a medium saucepan, whisk together all but 1/2 of one can of the coconut milk, cocoa powder, and salt until even in colour. Whisk the cornstarch into the reserved coconut milk until smooth, then whisk that into the saucepan.
Turn the heat to medium and whisk until it simmers and thickens. Do not boil the mixture, though.
Remove the pan from the heat and whisk in the vanilla extract, and -if using- the coffee extract.
Pour into a heat-proof container with a tight lid and refrigerate, chilling for at least 8 hours or up to 24 hours in advance of churning.
Churn according to your ice cream maker's manufacturer's instructions. If desired, stir in chocolate chunks before eating the ice cream soft-set like soft serve or transferring to a freezer safe container with a tight fitting lid to freeze until hard and scoopable.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.