Coconut cream is whipped with maple syrup and vanilla to create an ultra-creamy ice cream base. The mixture is poured into molds, frozen, and coated in a rich dark chocolate shell. The perfect summer treat.
- 1¾ cups coconut cream (about two cans without the water)
- ¼ cup pure maple syrup
- 1 vanilla bean, seeds scraped
- ½ cup coconut oil
- ½ cup raw cacao or cocoa powder
- ⅓-1/2 cup pure maple syrup, depending on desired sweetness