This is really nice! The cocoa makes the texture less hard than normal coconut ice cream, and much smoother. Try it out on your ice cream fanatic friends and family and see if they notice it isn’t actually made with dairy products.
1Place all ingredients (apart from ginger) in a pot over medium heat and stir until boiling.
2Simmer for 8-10 minutes until slightly thickened.
3Place in a container and refrigerate until completely cold (overnight is good)
4Add to an ice cream maker and churn until set. Add the ginger once the mix starts to solidify a bit.
5Store in a covered container in the freezer.
2 x 400g tins of coconut cream
1 cup sugar
½ cup unsweetened cocoa powder
Chopped glace ginger, to taste (I use about 10 pieces)