No-Churn Triple Chocolate Ice Cream
Ingredients
- 2 13.5 oz cans Let's Do Organic Heavy Coconut Cream
- 1/2 cup cacao powder
- 1/4 cup maple syrup
- 1/2 tsp salt
- 1 cup dark chocolate chips
Preparation
Remove 1/4 cup heavy coconut cream and set aside for the fudge swirl. Freeze the rest in ice cube trays overnight.
The following day, melt the reserved 1/4 cup heavy coconut cream with 1/2 cup chocolate chips. Stir and set aside to cool.
Blend the coconut cream cubes with cacao powder, maple syrup, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend.
In a pan or dish, layer ice cream, fudge swirl, and remaining chocolate chips, then repeat the layers.
Freeze for 30 minutes until scoopable. It will be creamiest the day you make it, but will keep a few days in the freezer; remove 5-10 minutes to soften before eating.
