Ingredients:

  • 2 cans (27 oz) full-fat coconut milk
  • 1 can (13.5 oz) full-fat coconut cream
  • 1/2 cup (45g) unsweetened Dutch-process cocoa powder
  • 1 tsp (5 ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 3/4 cup (180 ml) pure maple syrup

Instructions:

  1. Combine the coconut milk, coconut cream, maple syrup, cocoa powder, vanilla, and salt in a high-speed blender.
  2. Blend on high for 60–90 seconds until the mixture is a glossy, dark brown liquid with no visible clumps.
  3. Optional: Pour the mixture through a fine-mesh strainer into a bowl to ensure ultimate smoothness.
  4. Cover the mixture and refrigerate for at least 6 hours, preferably overnight, until the base is approximately 40°F (4°C).
  5. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.