Vegan Dark Chocolate Ice Cream

Method

1. 1

   Prepare the coconut cream

   Open refrigerated coconut cream cans without shaking. Scoop out the solid cream into a chilled bowl, leaving the liquid behind.

   
2. 2

   Whip the coconut cream

   Whip the solid coconut cream with a hand mixer until fluffy and light, about 2–3 minutes.

   
3. 3

   Make the chocolate base

   Whisk cocoa powder, maple syrup, melted chocolate, vanilla, and salt together until smooth.

   
4. 4

   Fold together

   Fold the chocolate base into the whipped coconut cream gently until fully combined.

   
5. 5

   Freeze

   Pour into a container, press cling wrap onto the surface, and freeze for at least 6 hours.

   
6. 6

   Serve

   Let sit at room temperature for 5–8 minutes before scooping. Serve with fresh berries and a dusting of cocoa.