Ingredients

The following ingredients have 5 Servings
  • 2 ¼ cups water
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut sugar
  • 2 oz dark chocolate, chopped (about ⅓ cup, 1 small bar)*
  • ⅛ tsp sea salt
  • 1 Tbsp extra virgin olive oil
  • Pinch of coarse sea salt
  • More extra virgin olive oil, for drizzling

Instruction

  • Make sure the ice cream maker bowl has been in the freezer for 24 hours before making the ice cream.
  • Make the base: combine the water, cocoa powder, coconut sugar, and chopped dark chocolate in a saucepan over medium heat, whisking continuously. Bring the mixture to a boil, then reduce to a simmer for 30 seconds and remove from the heat.
  • Pour the base into a heat-safe bowl and chill completely in the refrigerator, at least 2 hours (preferably overnight). The mixture must be refrigerator temperature before using the ice cream machine.
  • When chilled, follow the manufacturer’s instructions on your ice cream maker. I have the cuisinart, so for me: assemble the machine and turn it on, then slowly pour in your base plus the tablespoon of olive oil in with the machine running.** Mine took about 20 minutes. It will have the consistency of soft serve once it’s finished.
  • Transfer to a freezer-safe, air-tight container and put it in the freezer for about 2 hours, until firm enough to scoop.
  • Serve with a drizzle of extra virgin olive oil and a pinch of sea salt.