So Tasty [Vegan] Coconut Chocolate Ice-cream

Easy Delicious [Vegan] Coconut Chocolate Ice-cream undoubtedly is our favorite food. I will guide you to make [Vegan] Coconut Chocolate Ice-cream for my husband.

So Tasty [Vegan] Coconut Chocolate Ice-cream

You can simply cook [Vegan] Coconut Chocolate Ice-cream by following 7 ingredients and only 4 steps. Here is cooking guidance how you can easily cook it.

Ingredients

1	Approximately 2 (14 oz) of cans full fat Coconut milk.
2	It's 1/2 cup of plus 1 tablespoon raw cacao powder, sifted (unsweetened cocoa powder is fine too).
3	Approximately 1 tablespoon of tapioca starch.
4	Take 3/4 cup of pure maple syrup.
5	About 1/8 teaspoon of sea salt.
6	Approximately 1 tablespoon of pure vanilla extract.
7	It's 6 tablespoon of creamy almond butter, unsalted (or any creamy unsalted nut butter).

Cooking Guidances

Step 1	In a medium saucepan, whisk together the coconut milk with the cacao powder, tapioca, and maple syrup. Heat the mixture over medium heat and cook while stirring with the whisk for about 5-10 minutes until the mixture just begins to bubble. Remove from heat, then whisk in the almond butter, vanilla and sea salt until fully combined and smooth..
Step 2	Allow the mixture to cool at room temperature for about 20 minutes, stirring. A film might begin to form on top - this is normal, simply whisk to blend it away..
Step 3	Transfer the mixture to a medium loaf pan (I used an 8.5 x 4.5} and cover the top with plastic wrap so the plastic is in full contact with the mixture. wrap again tightly with aluminum foil and place in the freezer, freeze 6 hours or overnight..
Step 4	As with most homemade no-churn ice creams, once fully frozen, you will need to allow it to thaw on the countertop for 15-30 minutes prior to scooping..