Chocolate Coconut Milk Ice Cream Food

CHOCOLATE, COCONUT AND ALMOND CHICKPEA ICE CREAM

Steps:

• Put the coconut milk, chickpeas, dates, almond butter and vanilla in a blender. Blend, stopping and scraping down the sides of the carafe with a rubber spatula as needed, until very smooth, about 1 minute. It's ok if there are some specks from the almond butter and dates, but it should be smooth and similar in texture to a thick milkshake.
• Meanwhile, combine the baking chips and coconut oil in a small microwave-safe bowl. Microwave on high, stirring occasionally, until completely melted and smooth, about 1 minute.
• Pour a third of the chickpea mixture into a 9-by-5-inch loaf pan, then drizzle over a third of the chocolate mixture, making sure to go all the way to the edges. Pour another third of the chickpea mixture into the pan, then drizzle another third of the chocolate mixture over the top. Add the remaining chickpea mixture, then top with the last of the chocolate mixture. Cover the loaf pan with plastic wrap and freeze until firm throughout, at least 8 hours and up to overnight.
• Let the ice cream sit at room temperature to soften before scooping, 15 to 20 minutes. Serve with a sprinkle of toasted coconut chips.

CHOCOLATE COCONUT MILK ICE CREAM

Steps:

• Whisk cocoa powder in a small amount of coconut milk, until smooth.
• Add remaining coconut milk and the other ingredients and whisk until well combined.
• Make according to your machines instructions - time will depend on your machine, but mine takes anywhere between 45 minutes and on hour depending on the temperature of the ingredients.

CHOCOLATE COCONUT ICE CREAM

Steps:

• Combine all ingredients in a medium sized pot and bring to a simmer over medium heat.
• Allow mixture to simmer until thickened; about 8 minutes.
• Place contents in refrigerator; allow to chill until cold; about 4 hours.
• Pour chilled contents into ice cream maker and churn for 20-25.
• Serve immediately if you like soft serve, or (if after tasting any is left) transfer contents to freezable container and put into freezer until desired consistency is reached.

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.