Scrummy Coconut Chocolate Icecream

This is a really simple chocolate ice cream recipe with a coconut cream base.  It is low fat and uses unrefined sugar.  You can make this with or without an ice cream machine.

Ingredients:

• 2 x 400g cans of PINK SUN Organic Coconut cream
• 175g PINKSUN Organic Coconut sugar⁠
• 70g PINKSUN Organic Cocoa powder⁠
• 100g PINKSUN Organic Unsweetened Chocolate buttons, chopped⁠
• 1 tsp PINKSUN Himalayan salt, crush rock or coarse
• 1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste⁠
• 2 tbsp cornflour⁠ or 1/4 teaspoon of PINKSUN Xanthan Gum

To make:

Pour 1 can of coconut cream into a saucepan. Add Organic Coconut sugar, cocoa, chocolate, salt and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted.⁠  Mix the cornflour or Xanthan gum with the other can of coconut cream until smooth. Pour into the hot mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency, do not allow to boil. Pour into a bowl for cooling to room temperature.⁠  Pour the cooled mixture into an ice cream maker and churn for 20-30 mins until you have a nice ice cream consistency. Transfer to a container and freeze until ready to serve.

Note; Don't have an ice cream maker? Add mixture to a large mixing bowl. Freeze for 3 hrs, stirring every 20 mins to blend out large ice crystals, until you have a nice ice cream consistency.