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:
- Pour mixture into a freezer safe bowl, cover tightly and refrigerate for 24 hours.
- 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.
- Cover and repeat step 2 until thick and smooth.
- Transfer ice cream to freezer safe storage container, leaving at least ½” head space for expansion.