Non Dairy Chocolate Ice Cream
Ingredients:
- full fat coconut milk - 2 cans
- raw cacao powder, sifted - 1/2 cup
- coconut sugar - 1/3 cup
- coconut nectar - 1/4 cup
- fine sea salt - 1/8 t
- fruity extra virgin olive oil - 1/3 cup plur more for serving
- volka - 1 1/2 T
- flaky sea salt - for serving
Instructions:
In a saucepan, whisk to combine coconut milk, cacao powder, coconut sugar, coconut nectar and ⅛ t sea salt. Over medium heat bring mixture to a simmer, stir to dissolve sugar, boil for 1 minute and continue stirring with a whisk. Remove from heat. Pour mixture into a mixing bowl. Whisk in olive oil and vodka, for 45 minutes, whisk occasionally, then place in refrigerator until cold. Pour mixture into ice cream maker, freeze per ice cream maker’s instructions until just frozen. Texture will resemble soft serve. Transfer ice cream to a freezer safe container, lay parchment paper over the top to prevent ice crystals, place in freezer to harden (3 - 4 hours), until it reaches your desired consistency. To serve, let ice cream sit at room temperature for 3 - 4 minutes, scoop into serving dishes, drizzle with olive oil, sprinkle flaky sea salt over top.
