Chocolate Coconut Milk Ice Cream

By The Nourishing Gourmet

Tried out by Brooke who says it is so good!

3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder

6 tablespoons agave syrup
1 teaspoon vanilla extract

Whisk cocoa powder in a small amount of coconut milk (they use Thai’s organic coconut milk, do not use lite), until smooth. Then add the rest of the ingredients (you can use whatever sweetener you like), (If you can have dairy, coconut milk and cream together make a wonderful ice cream) and whisk until well combined. Or dump all ingredients together and blend with a stick blender. Make according to your machines instructions. If you do not have an icecream maker, you can also make it in a bag-

1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

Put some of the mixture in to the oint size bag. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.
Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!