prep 15 mins – inactive 3 hours – total 3 hours, 15 mins
yield 2 cups
- 2 cans of full-fat organic coconut milk
- 4 tbsps of raw cacao powder
- 5-15 drops of chocolate stevia
- 1 tsp of vanilla extract
- Pinch of pink salt
- Add in 1-2 scoops of Chocolate Collagen Bone Broth Protein
Step #1: Place a sheet of parchment paper on deep baking dish. Pour the coconut milk onto the parchment paper and then freeze for several hours, until hard.
Step #2: Once frozen, pull the coconut milk off the parchment paper and break into chunks.
Step #3: Add coconut and other ingredients to blender.
Step #4: Process until smooth, scooping down the sides as necessary.
Step #5: Process until you have achieved your desired ice cream texture.
Step #6: Serve immediately- keep in freezer.