INGREDIENTS
1/3 cup
cocoa powder
1/4 cup
+ 1 tablespoon coconut oil
3/4 cup
sugar
1 can
coconut milk
1 1/2 tsp
vanilla
3 cups
Silk Almond Milk (I used vanilla flavor)
1 cup
toasted coconut, plus extra for topping (toast coconut by spreading it on a cookie sheet and baking at 350 degrees for 10 minutes)
ice cream maker
Note: If you are using the KitchenAid ice cream attachment bowl, turn your freezer to its coldest setting, then make sure the bowl has been chilled in this very cold freezer for at least 24 hours! Making ice cream is not hard, but this part is important!