I saw this recipe when i was down some crazy rabbit hole… And i finally got all the pieces together and was able to make it! I couldn’t get the coconut milk to behave, so i just plopped the top stuff in the can into the blender.
SALTED DOUBLE CHOCOLATE ICE CREAM
Ice cream base
4 ounces good quality dark chocolate, broken into pieces
2 cups Califia Farms vanilla almondmilk
1 can full fat coconut milk, refrigerated overnight
4-6 medjool dates, pitted
1 ounce good quality dark chocolate, roughly chopped
2 tablespoons cacao nibs, optional
1/4 teaspoon flaky sea salt
In a small saucepan over medium heat, combine the chocolate and almond milk. Cook until chocolate is completely melted then add the dates and cook for one additional minute. Transfer mixture to the base of a high speed bender, such as a Vitamix, then scoop the thick, white layer of coconut milk fat off the top of the can of refrigerated coconut milk and add that to the base; blend on high speed for 15-30 seconds. Transfer to a large bowl, cover with plastic, and refrigerate for at least four hours, or until thickened and chilled. Once ready, transfer the mixture the the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Once the ice cream starts to really thicken, add the mix ins and let the ice cream machine do it’s thing for another 5 minutes. Serve ice cream immediately or transfer to a freezer safe container. Thaw for 15-20 minutes before serving.