Instructions

Chocolate Ice Cream Base:

1. When you open the coconut milk can, your should see the white coconut cream and coconut water. Add 2 to 3 tablespoons of the coconut water into a small bowl. Scoop the rest of the coconut milk can into a saucepan.
2. Add the arrowroot powder to the coconut water and whisk well until dissolved. Set aside.
3. Place the chocolate into the saucepan where you have the coconut cream and start warming it up over medium heat, first stirring with a spoon and then whisking with a whisk. Whisk until the chocolate and coconut milk are fully combined.
4. Add the maple syrup, vanilla extract, and sea salt.
5. Slowly add the arrowroot powder and coconut water mixture making sure to constantly whisk. Keep whisking and warming up the mixture until it thickens. Make sure not to boil or simmer because arrowroot powder looses it's thickening ability when overheated.
6. Let the ice cream base cool completely.

No Churn Method:

1. Pour the ice cream base into a muffin pan. This recipe makes enough ice cream base to fill 5 muffin pan cups if using a standard 12-cup muffin pan.
2. Place the muffin pan into the fridge and let the ice cream freeze. Depending on the temperature in your freezer, it might take anywhere between 3 to 5 hours. You can also leave it there overnight.
3. Once the ice cream base is frozen, pop the frozen ice cream cups out of the muffin pans. You can store them in a glass container with a tight lid or in a freezer bag. I have a silicon muffin pan, so the ice cream cups easily pop out. But if you have a metal muffin pan, you can briefly place the bottom of the muffin pan into a hot water to loosen them up.
4. Once you are ready to serve the ice cream, break the ice cream cup into 4 pieces and then process it in a food processor until you get soft ice cream (check the instructions of your food processor first to make sure it's powerful enough to crush it).
5. For more detailed instructions on this no churn method and other tips, check out this post.

To serve the ice cream as in the photo:

1. Chocolate ice cream pairs perfectly with my favorite 2 Ingredient Raspberry Sauce. Decorate the plate with it or pour it over the ice cream. The recipe can be found here.
2. Sprinkle the plate with some chocolate chunks.