Decadent Chocolate “Ice Cream” with Coconut Milk – Who knew it was healthy?

Who would believe this rich chocolate “ice cream” was made with coconut milk?  If this recipe is too rich for you, you can decrease both cocoa and agave to 1/4 c. each.

16 oz. can “Thai Kitchen” full fat coconut milk
1 t. vanilla
1/4 c. + 1 T. agave
3 egg yolks
1/4 c. + 1 T. unsweetened cocoa powder
Pinch of salt

Place large mixing bowl in refrigerator.
Place 6 ramekins in freezer.
Remove lid from coconut milk
In medium saucepan, whisk coconut milk, vanilla, agave, egg yolks, and cocoa powder until blended..
Bring mixture to almost simmering (or 170 degrees) while whisking.
Remove from heat and let it cool.
Strain mixture into chilled mixing bowl and cover with plastic wrap.
Chill in refrigerator for 2 hours.
Pour mixture into ice cream maker and process.
Place one scoop of “ice cream” in each chilled ramekin and return to freezer.
Once frozen solid, cover with plastic wrap.

This ice cream is very good with hot coffee poured over it.