Coconut-Based Dark Chocolate Ice Cream

1. 1

   Without shaking it, let the can of coconut milk sit in the fridge overnight so the cream separates from the coconut water and rises to the top.

2. 2

   Scoop out just the coconut cream, leaving the water behind, and add to a blender or food processor. Add all the remaining ingredients and blend until just combined - do not over-mix.

3. 3

   Transfer mixture to an airtight container and freeze for 8 hours (or overnight) until set.

4. 4

   Let the ice cream sit at room temperature for 5 minutes to soften before serving. Use a wet scoop to serve.

* Per serving · 4 servings · Values may vary.