by elanaspantry
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elanaspantry's Notes:
2
(14 oz.) cans of coconut milk, unsweetened
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1/4 cup
agave nectar
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1 cup
dark chocolate chips 73% cacao
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1 tablespoon
cinnamon, ground
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1 pinch
celtic sea salt
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1/4 teaspoon
cayenne (if you don't want a super spicy ice cream, then just use a pinch)
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1 teaspoon
decaf espresso, ground
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1 tablespoon
vanilla extract
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In a medium saucepan, heat coconut milk and agave to a boil
Ask the hotline about this step!Reduce immediately to a simmer, then remove from heat
Ask the hotline about this step!Mix in the chocolate, stirring constantly until chips are completely melted
Ask the hotline about this step!Cool mixture in pan on counter for 1 hour
Ask the hotline about this step!Stir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combined
Ask the hotline about this step!Add mixture to your ice cream maker, following directions per your machine
Ask the hotline about this step!Serve
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This looks delicious. I just subscribed to your blog - my husband was diagnosed with celiac nine years ago - and am looking forward to your recipes in my inbox!