Cooked - Chocolate Coconut Non-dairy Ice Cream Recipe

Tip: click step to get into cook mode

¾ cup cocoa powder, sifted

⅔ cup granulated sugar

⅓ cup light brown sugar

pinch sea salt

2 cans (13.5 ounce) coconut milk (do not use lite)

½ tablespoon pure vanilla extract

Mix all ingredients together very well until there are no clumps (you can use a blender on low speed, or a hand blender, to be sure).
Chill for at least an hour, or overnight.
Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.