This vegan coconut ice cream is made with a base of creamy coconut milk, toasted coconut flakes, and chunks of dark chocolate. Refined sugar free, and no gums or starches needed.
Whisk together the coconut milk, cream, maple syrup, vanilla, and salt in a large bowl.
400 ml canned full-fat coconut milk, 200 ml canned coconut cream, 3 tablespoons maple syrup, 2 teaspoons pure vanilla extract*, Tiny pinch sea salt
Pour the coconut mixture into your ice cream maker and churn until frozen, adding the chocolate and coconut when the ice cream is almost set and frozen to mix it evenly throughout.
100 grams dark chocolate, chopped, 50 grams toasted coconut flakes
Serve immediately, or freeze in a sealed container for up to one month. Thaw for about 10 minutes before serving if frozen solid.
Notes
* You can substitute 1/2 teaspoon of vanilla powder for the extract, but the alcohol in the extract helps to keep it smooth and creamy.