2 cans full fat coconut milk
1/2 C raw cacao powder, sifted
1/3 C coconut sugar
1/4 C coconut nectar
1/8 tsp fine sea salt
1/3 C of any of The Olive Bin's Extra Virgin Olive Oils
1 1/2 T vodka
Dark Chocolate Olive Oil Ice Cream (Vegan)
Ingredients
Directions
- Add the coconut milk, cacao powder, coconut sugar, coconut nectar, and 1⁄8 teaspoon sea salt to a medium saucepan and whisk to combine. Bring to a simmer over medium heat, stirring to dissolve the sugar. Let boil for 1 minute and continue to stir with the whisk. Remove from the heat.
- Pour the mixture into a medium mixing bowl. Whisk in the olive oil and vodka and allow it to cool on the counter for 45 minutes, whisking occasionally to release steam and help it cool, and then refrigerate until cold (about 1 hour).
- Once chilled, transfer the ice cream to a freezer-safe container, laying parchment paper along the top to prevent ice crystals, and allow it to harden in the freezer for 3-4 hours, or until it reaches your desired consistency.
- To serve, let the ice cream sit at room temperature for 3-4 minutes, then scoop and serve. Enjoy!
