MAKES: 1 pint | PREP TIME: 2 hours to overnight | COOK TIME: 10 minutes
1 (14-ounce/415-ml) can full-fat coconut milk
⅓ cup (75 ml) organic honey
1 teaspoon vanilla extract
⅛ teaspoon ground cinnamon
pinch of coarse sea salt
¼ cup (25 grams) unsweetened cocoa powder
3 Macadamia Chocolate Chip Cookies (see here), frozen then roughly chopped
- Combine the coconut milk, honey, vanilla, cinnamon, and salt in a saucepan over medium heat and whisk until everything is well incorporated. Whisk in the cocoa powder. Once everything is well mixed, remove from the heat and let cool.
- Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight.
- Once the mixture is cool, pour it into an ice cream maker and churn, following the manufacturer’s directions, until the desired consistency is reached. When the ice cream is almost done, add the chopped cookies while the ice cream maker is still on and continue running just until the cookies are mixed throughout the ice cream.
- Immediately scoop the ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl. Serve immediately or store, covered, in the freezer for up to 3 weeks.