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Ingredients
- 24 fluid ounces canned coconut milk, chilled
- 3 ounces grated dark chocolate
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- 1/3 cup agave nectar, or to taste, chilled
Method
- Fill a large bowl with ice to create an ice bath for a small saucepan.
- Blend coconut milk in a blender until smooth. Pour 8 ounces into a small saucepan and refrigerate remaining 16 ounces in a large mixing bowl.
- Warm saucepan of coconut milk over low heat, stirring often, until edges just begin to bubble, about 5 minutes. Stir in grated chocolate and cocoa powder until completely dissolved. Mix in vanilla extract.
- Transfer saucepan to the ice bath, stirring constantly and replacing ice as needed. Continue this process until well chilled, 5 to 10 minutes.
- Remove the bowl containing 16 ounces of coconut milk from the refrigerator. Whisk in the chocolate mixture. Add agave nectar and mix to incorporate.
- Freeze in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for an additional 1 to 2 hours before serving.
