ingredients:
2 (13.66 oz) cans chilled full fat Thai coconut milk1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped chocolate or chocolate chips
1/2 cup shredded coconut
directions:
1. Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.2. Freeze using an ice cream maker, according to manufacture's instructions. During the last few minutes of churning, add in the chopped chocolate and coconut. You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.
Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don't have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. The mixture needs to be cold before churning. I like Thai coconut milk brand, you can find it in the Asian aisle at most grocery stores. Make sure you use vegan chocolate if you need the ice cream to be vegan.
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