Ingredients

The following ingredients have 4 Servings
  • 1 400ml can full-fat coconut milk
  • 1/3 cup white sugar
  • 6 tablespoons cocoa powder
  • 3 tablespoons food safe activated charcoal
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 400ml can premium coconut milk (see notes), (chilled in the fridge overnight)
  • 1 tablespoon food safe activated charcoal

Instruction

  • To make sweetened condensed coconut milk: mix together the full-fat coconut milk and white sugar in a saucepan. Put over medium heat and bring to a simmer until it's reduced by half. About 15 minutes. Remove from heat and let cool in fridge or freezer.
  • To make the vegan black ice cream base: In a large bowl mix together the cooled sweetened condensed coconut milk with the cocoa powder, 3 tablespoons activated charcoal, vanilla extract, and salt.
  • To make the whipping cream: scoop all the hardened coconut cream from the can of chilled premium coconut milk, leaving the coconut water behind. Add the coconut cream to a large bowl with 1 tablespoon of activated charcoal. Beat the coconut cream lightly until it is fluffy. 
  • Fold in half of the whipping cream into the black ice cream base, then once combined fold the remaining half. Pour into a loaf pan and freeze for 3 to 4 hours until set. If you freeze it for longer you may need to let it soften on the counter for 20 minutes or more until it's scoopable.