I make this as pudding more often than ice cream but it freezes beautifully and there’s enough fat in coconut milk that you don’t need an ice cream maker, though use it if you have one. The ice crystals will be smaller so the ice cream will be smoother if it’s churned by machine.
I use Hershey’s Special Dark Cocoa Powder. I discovered I like the richer flavor more than regular cocoa powder. Substituting a half teaspoon of almond extract for vanilla is delicious, too. I haven’t used peppermint extract, yet, but it’s on my to try list. I prefer chocolate over plan vanilla because it does a better job of masking the coconut flavor. I love coconut but I use so much of it that I don’t want my ice cream to taste like it, too.
1 13.5oz can of full fat coconut milk
1/2 cup agave nectar
3 Tbs cocoa powder
1 tsp vanilla extract
Combine all ingredients in a blender and pulse until smooth. Pour into a freezer safe container with a lid, glass is best. Put in the freezer. Take out of the freezer every hour and stir it well for 3 or 4 hours. Before serving, remove it from the freezer for at least 5 minutes to allow it to soften slightly.