Creamy Chocolate Coconut-Milk Ice Cream

1. 1

   Add cocoa in a medium bowl and pour in enough coconut milk (about 23 cup), whisking to make a smooth paste.

2. 2

   Stir in vanilla.

3. 3

   Stir in sugar, cornstarch and salt in a medium saucepan.

4. 4

   Slowly whisk in the remaining coconut milk.

5. 5

   Heat over medium heat, stirring constantly with a wooden spoon, until the mixture starts to gently simmer around the edges.

6. 6

   Then, stirring frequently and scraping the sides and corners of the pan to prevent scorching, allow the mixture to simmer for about 3 minutes to fully cook the cornstarch.

7. 7

   Transfer the hot mixture into the bowl with the cocoa mixture.

8. 8

   Whisk until well mixed.

9. 9

   Allow to cool, undisturbed, for about 46 minutes.

10. 10

    Cover and chili until cold, at least 4 hours or over-night.

11. 11

    Pour the mixture into an ice cream maker.

12. 12

    Freeze according to manufactureraTMs directions.

13. 13

    Freeze until the ice cream firms up.

14. 14

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.