It’s rich, deep, and very satisfying — I know it’s dessert, but think how good it is for you (with the coconut milk and all)
*Want to make it sugar-free? See recipe note below for instructions…
- 1 can (14 oz.) full fat coconut milk
- 1/3 cup real maple syrup* (see note below)
- 1 1/2 cups brewed Teeccino, double strength
- 2 teaspoons gelatin powder
OR 3/4 teaspoon agar agar powder (not flakes)
- 2 Tablespoons raw cacao powder
- 1/2 teaspoon vanilla extract
- Dash (1/8 tsp.) unrefined sea salt
Place 1 1/2 cups double-strength brewed Teeccino in a small saucepan. Bring to a boil, immediately reduce heat to a simmer (low boil). Continue simmering for 15 minutes, or until Teeccino is reduced to 1 cup. Remove from heat and sprinkle the gelatin (or agar powder) evenly over top. Set aside to bloom (absorb water) for about 5 minutes. Stir to dissolve. Set pan aside to cool slightly.
Meanwhile, add the coconut milk, maple syrup, cacao powder, vanilla, and salt to a mixing bowl. Whisk together to combine. (If your coconut milk is a little lumpy, you may want to mix this in a blender instead.)
Add in the slightly cooled Teeccino and whisk well to incorporate. Place bowl in the fridge to chill for 2+ hours, until mixture is very cold.
Place mixture in the container of your ice cream maker and freeze according to manufacturer’s directions, usually about 20 to 30 minutes.
You can make this ice cream Sugar-Free by using 1/3 cup extra water or coconut milk (to replace the maple syrup) and use Stevia liquid or powder to sweeten to taste.