• 2 cups unsweetened coconut milk, canned
• 2 cups unsweetened coconut cream, canned
• ½ cup sweetener, xylitol
• ¾ cup (2¹⁄₃ oz.) cocoa powder, sifted
• 1 pinch salt
• 2 tsp instant coffee powder, espresso (optional)
• 2 tsp vanilla extract
• 2 tbsp light olive oil

Instructions

1. Place all of the ingredients in a bowl. Using an electric mixer, whisk for 4 minutes until the mixture becomes light and fluffy.
2. Pour the mixture into an ice cream maker or in a container with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency. Freeze for at least 4 hours.
3. Remove the ice cream from the freezer, and prior to serving, let it rest for about 10-15 minutes, to slightly soften.