Ingredients
The following ingredients have 8 Servings
- 1 cup (240 ml) water
- ¾ cup (149 g) sugar
- 6- ounces (170 g) finely chopped vegan semisweet or bittersweet chocolate; (60% cacao mass is perfect)
- 1, 13 to 14- ounce (370 g to 400 g) can of full fat coconut milk
- ½ teaspoon vanilla extract
- Toasted Coconut Flakes; (optional)
Instruction
- Whisk the water and sugar together in a saucepan and heat over medium heat until sugar dissolves and the mixture is very hot. Remove from heat, whisk in chocolate and allow to sit for 5 minutes. The residual heat will melt the chocolate. Whisk until smooth, then whisk in vanilla extract. Scrape into an airtight container and cool.
- Refrigerate 6 hours, or overnight then whisk well to make sure all the ingredients are well combined. Pour into ice cream maker and follow manufacturer's instructions. Freeze in airtight container and eat preferably within 4 days. Top with a few toasted coconut flakes, if you like.
