Homemade Chocolate Coconut Ice Cream

Dairy, soy and sugar free.

3 cups coconut milk
½ cup agave nectar
½ cup organic cocoa powder
1 tsp natural vanilla extract

Combine all ingredients in a blender.  Freeze according to ice cream maker instructions OR follow the ‘still freezing method’, below.

Still Freezing Method:

  1. Pour mixture into a freezer safe bowl, cover tightly and refrigerate for 24 hours.
  2. Transfer bowl to freezer and freeze for 2 hours.  Remove from freezer and beat with hand mixer to break up ice crystals that are forming.
  3. Cover and repeat step 2 until thick and smooth.
  4. Transfer ice cream to freezer safe storage container, leaving at least ½” head space for expansion.