2 cans 400ml coconut cream
1/3 cup caster sugar
1/4 cup maple syrup
2/3 cup raw cacao
1 teaspoon vanilla
100g chocolate
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In a pot, combine all ingredients except the chocolate.
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Using a whisk, stir constantly while on low heat until the mix is lump free and the sugar is dissolved.
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Turn the heat off and stir in chocolate. Leave for a couple of minutes and stir again. The residual heat will be enough to melt the chocolate.
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Allow to cool and then churn in your ice cream maker according to manufacturers instructions.