Ingredients
2
(14 oz.) cans of coconut milk, unsweetened
1/4
cup agave nectar
1
cup dark chocolate chips 73% cacao
1
tablespoon cinnamon, ground
1
pinch celtic sea salt
1/4
teaspoon cayenne (if you don’t want a super spicy ice cream, then just use a pinch)
1
teaspoon decaf espresso, ground
1
tablespoon vanilla extract
Preparation
In a medium saucepan, heat coconut milk and agave to a boil Reduce immediately to a simmer, then remove from heat Mix in the chocolate, stirring constantly until chips are completely melted Cool mixture in pan on counter for 1 hour Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined Add mixture to your ice cream maker, following directions per your machine
