Ingredients
1 1/2 cups (555 ml) water
3/4 cup Coconut Milk (the fatty kind in a can)
1 cup (200 g) sugar
3/4 cup (75 g) unsweetened Dutch-process cocoa powder
Pinch of salt
6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract
Preparation
In a large saucepan whisk together 1 1/2 cups of water with sugar, cocoa powder, and salt. Bring to a boil, whisking frequently.
Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the 3/4 coconut milk. Transfer the mixture to a blender and blend for 15 seconds. Chill it in the fridge for at least 2 hours before running it through an ice cream maker.
