Recipe Instructions:
Ingredients
1 can (13.5 oz) full fat coconut milk
⅔ cups sugar
2 cans (13.5 oz each) full fat coconut milk
2 tsp vanilla extract (optional)
6 tblsp of cocoa powder
2/3 cup toasted almonds
Instructions
Chill 2 cans of coconut milk in the refrigerator for at least 6 hours, preferrably overnight
Empty the contents of other 1 cans of coconut milk into a saucepan. Add the sugar and bring to a simmer, stir once and gently simmer for 30 minutes, or until the milk is thick and has reduced by half (After about 10 minutes, you'll notice that the milk will start to turn a golden color – that's ok and is exactly what's supposed to happen.) Remove from heat and let cool completely.
Open the 2 cans of chilled coconut milk. The cream should have risen to the top. Carefully scoop the cream into a mixing bowl. (Reserve the water below to use in a smoothie.) With an electric beater, whip up the coconut cream on high speed until it's light and fluffy, 3-4 minutes.
Add the condensed coconut milk and whip on high speed for another 2-3 minutes.
Mix in the cocoa powder and toasted almonds into the ice cream
Transfer to a lidded container and freeze for 4 hours or overnight. This ice cream does freeze harder than my other so just give it a few minutes at room temperature to make it easier to scoop
