Low Sodium Vegan Chocolate Ice Cream

Total time8 hr 25 min

Prep time15 min

Cook time10 min

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Ingredients

6 servings

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened cocoa powder
¾ cup organic cane sugar
3 oz vegan chocolate, finely chopped
2 tbsp cornstarch
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Whisk together the cocoa powder, sugar, cornstarch, and salt in a medium saucepan until combined. Gradually pour in the coconut milk, whisking constantly until the dry ingredients are fully dissolved with no lumps remaining.
2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and just begins to steam — about 7 to 9 minutes. Do not let it boil vigorously.

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