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Chocolate Coconut Milk Ice Cream

The Fountain Avenue Kitchen
  • minutes
  • Serves

INGREDIENTS

2 14 ounce cans

full-fat coconut milk, refrigerated until very cold 3/4 cup cocoa powder (I use regular, not Dutched) 2/3 cup honey (could use agave or pure maple syrup) 2 teaspoons vanilla extract 1/4 teaspoon sea salt or kosher salt