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Ingredients
- 10 ounces dark chocolate, broken into pieces
- 2 (14 ounce) cans coconut milk
- 3 tablespoons strong brewed coffee
- 1 teaspoon vanilla extract
- 1 pinch salt
Method
- Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
- Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
- Freeze in ice cream maker according to manufacturer's instructions.
