What You Need
- 14-ounce can full-fat coconut milk (refrigerate before using)
- 14-ounce can light coconut milk
- ½ cup honey
- ⅔ cup cocoa powder
- ¼ teaspoon cinnamon
- Pinch kosher salt
What To Do
- In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated, then mix in the remaining ⅓ cup. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
- Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine. Enjoy he ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture.
