Ingredients

The following ingredients have 14 Servings
  • 2-14 oz cans full fat coconut milk (I highly recommend Thai Kitchen!)
  • 1/2 cup plus 1 Tbsp raw cacao powder (sifted (unsweetened cocoa powder is fine too))
  • 1 tbsp tapioca starch*
  • 3/4 cup pure maple syrup
  • 1/8 tsp sea salt
  • 1 Tbsp pure vanilla extract
  • 6 Tbsp creamy almond butter (unsalted (or any creamy unsalted nut butter))

Instruction

  • In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca*, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth.
  • Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away.
  • Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight.**
  • As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping. Enjoy!