1⁄4 cup dark chocolate, chopped + additional for garnish
¾ tsp flaky sea salt
Make coconut syrup: To a small saucepan on medium-high, add coconut sugar and water; bring to a gentle simmer for 1 minute, whisking to dissolve. Pour into a heat-proof measuring cup to cool.
To the bowl of a stand mixer fitted with the whisk attachment (or to a large bowl using an electric hand mixer), add cream. Whisk cream on low speed at first and gradually increase to high speed, until stiff peaks form, 3 to 4 minutes. Add vanilla and run mixer on low for 30 seconds more.
Add one-half of coconut syrup and gently fold to combine. Add chopped chocolate and salt. Gently mix until combined.
Transfer mixture to a 9 x 5-inch loaf pan. Drizzle with remaining coconut syrup and garnish with additional chocolate. Cover tightly with a lid or beeswax wrap and freeze for 4 to 5 hours, or overnight. Remove from freezer, scoop and serve immediately.
Serving Size1/6 of recipe
Cholesterol Content91 mg
Fat Content34 g
Fiber Content1 g
Protein Content3 g
Saturated Fat Content21 g
Sodium Content335 mg
Sugar Content55 g
Monounsaturated Fat Content9 g
Polyunsaturated Fat Content1 g
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