3 cups full fat coconut milk
1 Tbsp arrowroot powder
2 Tbsp Maca powder
1/4 cup Cacao powder
1/2 cup cane sugar
1 tsp Vanilla
1/2 cup dark chocolate chips
1. Mix ¼ cup coconut milk with the arrowroot powder in a small bowl and set aside.
2. Pour the rest of the coconut milk into a large saucepan with the cocoa powder, maca powder and monk fruit blend and bring to a boil, stirring all the time. As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken he liquid. Remove from the heat and stir in the vanilla and chocolate chips and continue to stir until chocolate is melted.
3. Chill the mixture in the fridge and once it is cold churn in ice cream machine.
4. Once ice cream is to a soft serve consistency transfer to a freezer proof container and freeze for at least 3 hours or overnight.
5. Scoop and eat.
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