Chocolate Creamy Ice Cream

Ingredients

• 400mL tin coconut milk
• 400mL tin coconut cream
• ½ cup sugar
• ¾ cup cocoa powder, sifted
• ½ tsp salt
• 2 tsp instant coffee powder
• 2 tsp vanilla extract
• 2 tbsp liquid coconut oil

Method

• Place all ingredients in a blender. Blitz for 2-4 mins until the mixture becomes light and fluffy.
• Pour the mixture into an ice cream maker and follow the manufacturer’s instructions. Alternatively, transfer to a container with a lid and place in the freezer.
• Stir occasionally and continue freezing until it reaches the desired consistency. Freeze for at least 4 hours.
• Remove the ice cream from the freezer and prior to serving, let it rest for about 10-15 mins to soften slightly