Dairy-free, soy free. An amazingly rich and creamy ice cream. Very low in refined sugars. Definitely worth the effort and the wait! Excellent with nuts, shaved coconut, and/or fruit.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
266 Calories
Recipe Instructions
Step 1
Fill a large bowl with ice to create an ice bath for a small saucepan.
Step 2
Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
Step 3
Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
Step 4
Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
Step 5
Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
Step 6
Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.
