• 3/4 cup water
• 1 1/4 cups lite coconut milk
• 2/3 cup organic cane sugar*
• 60g Tribal Moon Ceremonial Grade Cacao
• 1/4 tsp sea salt
• 6 ounces vegan dark chocolate
• 1/2 tsp pure vanilla extract

 

You can melt the cacao with some hot water and stir, (you do not need to grate or but it) not boiling water, but very hot (almost boiling) is fine, it cools to below 87c very quickly and will not effect the strength of the cacao.

 

1. The day before, add your ice cream churning bowl* to the freezer to properly chill.

 

2. The same day, prepare your base. Add the water, coconut milk, cane sugar, Tribal Moon Cocoa , and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a low boil, continue cooking and whisking for 1 minute.

 

3. Remove from the heat and add the chocolate and vanilla. Whisk until melted.

 

4. Then transfer to a mixing bowl and chill in the fridge for 2 hours or until room temperature or cooler. Optional: To remove any graininess, add to a blender and blend for 30 seconds on high.

 

5. Add your chilled base to the ice cream makerand churn according to the manufacturer’s instructions – about 30 minutes or until it looks like soft serve.

 

6. Enjoy as soft serve, or transfer to a parchment-lined dish or loaf pan, cover securely, and freeze for 4-6 hours, or until firm.

 

7. Let thaw 10-15 minutes before serving to soften. Use a hop scoop to ease scooping. Enjoy within 7-10 days. This is excellent with ripe strawberries.