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chocolate coconut milk ice cream (dairy-free)

www.thenourishinggourmet.com

Author : KimiHarris sarena Anita @ Whole Food Cookin' Anonymous Mary (Mary's Nest) Kimi Harris Esther Kimi Harris Katie Debby Rosy Johanna Amy V. Chrissy Nia Carolyn rhianne Debbie JANE Sumeet Dawn JANE Sandy Magee Gabi Debby Lizzie Ani

Ingredients

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2 14 oz cans or 3½ cups of coconut milk or cream⅓ - ¾ cup of sweetener of choice (We use the lesser amount for a dark chocolate flavor, but not everyone can handle such bittersweet goodness)⅔ cup of organic and fair trade cocoa powder1 teaspoon vanilla extract (gluten free, if needed)A dash of unrefined salt

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Instructions

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Step 1

Combine all of the ingredients together in a large bowl, and blend with an immersion blender (or you could use a regular blender or food processor, perhaps).

Step 2

Make according to your ice cream maker's instructions. I pour into the machine while it's running, and then churn for 20-25 minutes.

Step 3

Let ripen in the freezer for a couple of hours and enjoy. If you are leaving in the freezer for longer, let rest at room temperature for about 15 minutes before scooping.