Chocolate is a comfort food for many, and a must-have for most! Not to forget that it is also healthy thanks to its high mineral content and naturally occurring antioxidants. Remember, we are talking about dark chocolate here folks, not the chocolate dosed with sugar and other extras!

For Father's Day, we mixed a batch of this to share, and it was quickly devoured. The velvety texture comes from the custard base for this dairy free ice cream. With our family members being dotted with food allergies and sensitivities, this was a winner and covered all the bases for dietary needs. It has just an essence of sweetness from the bit of maple syrup. Sprinkle with raw cacao nibs. Grab a spoon!

Ingredients:

1x 400ml can Coconut cream (full fat coconut milk)

2/3 cup almond milk

3 egg yolks

1/4 cup maple syrup

1/2 cup organic cocoa powder

1 tsp vanilla extract

Directions:

1. Separate three eggs, and mix the yolks with the almond milk

2. Place in a saucepan and turn on to medium low heat. Add the maple syrup and cocoa powder.

3. Whisk together well. Stir constantly with a heat-resistant rubber spatula until the custard has thickened. It will coat the back of a spoon. Over-cooking must be avoided - when steam starts to rise from the milk mixture after about 10-15 minutes, it should be done.

4. Pass the custard through a fine mesh sieve and into a bowl. Whisk in the can of coconut cream and place into a shallow container.

5. Place the custard in the refrigerator to cool fully. This can be done a day in advance to making the ice cream.

6. When fully chilled, place the custard into your frozen ice cream maker and churn as directed by your machine directions. Enjoy straight out of the machine, or place into a freezer-safe container to eat later! This is a rich ice cream so small portions are just fine. Sprinkle with raw cacao nibs or fresh berries.

Makes about 3 cups of Chocolate Coconut ice cream :)