Ingredients
Method
- In a medium sauce pan place your coconut milk in. On simmer heat, reduce the coconut milk to 2 cups (about 2 hours), stir often. Use a calibrated thermometer to be sure you do not go above 110 degrees F.
- While this is reducing, in your food processor, fine chop the coconut meat.
- Add the meat to a large bowl and cover with the water. Stir often. Allow to soak while your coconut milk is reducing.Drain well.
- In your blender add the soaked/drained coconut meat. Add in the reduced coconut milk and honey. Blend on high until smooth and creamy, this is your ice cream base.
- Add the ice cream base to your ice cream maker and complete the cycle.
- After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan.
- Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air tight covered container in the freezer.
- You will need a 4 cup Pyrex measuring cup and a small pan. Place the Pyrex in the pan and fill the pan with water half way up the Pyrex, be sure not to get water in the Pyrex.
- Add your coconut oil in and turn the stove on low and heat the water to 110 degrees F. Use a calibrated thermometer to be sure.
- Heat the coconut oil until melted. Whisk in the honey and the cacao powder until smooth.
- Take the ice cream out of freezer, place 3 scoops in each dish.
- Use a tablespoon and spoon the warm raw chocolate sauce over the scoops (you want it to look like the picture).
- Allow this to set up for 1 minute then repeat a second layer over the first layer, allow to set up for 1 minute and cover with a third layer and serve. ENJOY!