Chocolate Ice Cream (No-Churn)

Ingredients

• 2 cans full-fat coconut milk, refrigerated overnight
• 1/2 cup unsweetened cocoa powder
• 3 tbsp hot water
• 1/2 cup allulose
• 1 tsp vanilla extract
• pinch of salt

Method

1. 1

   Whisk cocoa powder into the hot water until it forms a smooth, thick paste, then let it cool slightly.

2. 2

   Scoop the solid cream from the chilled coconut milk cans and whip with a mixer until stiff peaks form.

3. 3

   Fold the cooled cocoa paste into the whipped cream along with allulose, vanilla, and salt — mixing the cocoa into a paste first like this, rather than sprinkling it in dry, is what prevents small dry cocoa clumps from ending up scattered through the finished ice cream.

4. 4

   Pour into a loaf pan, press plastic wrap onto the surface, and freeze at least 6 hours (plus 6h freeze).

5. 5

   Let sit at room temperature 5-10 minutes before scooping.