Ingredients

The following ingredients have 4 Servings
  • 15oz can full-fat coconut milk*
  • 2 cups (480g) almond milk**
  • 1/3 cup (45g) tapioca starch***
  • 1/2 cup (35g) cacao powder or cocoa powder
  • 1-4 tbsps maple syrup****
  • 1 tsp vanilla extract
  • 1/4-1/2 tsp sea salt

Instruction

  • Place the bowl of the ice cream maker in the freezer the night before.
  • Blend all the ingredients until well combined.
  • Pour into a medium saucepan and bring to a boil over high heat stirring frequently. Once it is boiling, keep whisking for 2-3 minutes until thick.
  • Remove from the heat and transfer to a bowl or container. Place in the refrigerator until completely cool (about 4 hours minimum).
  • Once the mixture is cool, churn in the ice cream maker according to the manufacturer’s instructions.
  • Serve immediately or transfer to a shallow dish and freeze for 2-3 hours until firm enough to scoop.
  • Enjoy!
  • It will keep in the freezer for a few days, but become less creamy with time.