Skip to content
- 1 cup Elmhurst Almond Milk
- 1 cup Coconut Milk
- 1/4 cup Cocoa Powder
- 1/4 cup Dark Chocolate
- 1/3 cup Sugar
Whisk together the Almond Milk and coconut milk in a small sauce pan.
Heat on the stovetop with the cocoa powder, dark chocolate, and sugar. Stir occasionally until it is a homogeneous mixture.
Put the mixture into a new bowl and refrigerate for 2 hours or until cool.
Follow the directions for the ice cream maker using the mixture as the base.
For best results, serve immediately or freeze for up to 1 week for later use.
- choosing a selection results in a full page refresh
- press the space key then arrow keys to make a selection