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Whisk together cocoa powder, sugar, and coconut oil in a large saucepan over medium-low heat.
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Shake coconut milk well, then add coconut milk & vanilla to sugar mixture. Whisk well. Heat to almost boiling, stirring frequently, until mixture just begins to bubble.
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Stir in Silk Almond Milk. Heat again to almost boiling. Remove from heat.
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Turn your refrigerator to the coldest setting; chill mixture overnight or for at least 8-10 hours. Do not get impatient and try to make the ice cream before the mixture is completely chilled!
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Insert ice cream bowl and paddle on KitchenAid stand, then quickly pour in chilled chocolate mixture.
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Turn KitchenAid on low and mix for approximately 10-15 minutes, until ice cream begins to thicken.
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Add toasted coconut to mixture, then continue mixing on low speed for another 10-15 minutes.
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When ice cream has reached the consistency of soft-serve, remove from ice cream maker and place in large storage container. Freeze ice cream for 2-3 hours, then scoop and enjoy! (You can eat it immediately, but it will be quite soft.)