Chocolate Ice Cream
- 1 recipe Coconut Cream
- 2 C. organic coconut milk
- 1 C. Cacao Paste (chopped)
- 1/2 C. + 2 Tbsp. Agave Syrup
1. In a small saucepan, melt chopped cacao paste over low heat until smooth.
2. In a blender, mix coconut cream, coconut milk, melted cacao paste and agave until well combined.
3. Transfer to an easy to pour container with lid and refrigerate for about 1 hour until chilled.
4. Process in an ice cream maker according to manufacturer's instructions.