Optional: 40-50g (about 1.5-2 ounces) 85-90% dark chocolate, chopped (for added texture)

Instructions:

Place the can of coconut milk in the refrigerator for at least 4 hours or overnight. This helps separate the coconut cream from the liquid.

Prepare the ice cream base: Open the chilled can of coconut milk, and carefully scoop out the solid coconut cream into a mixing bowl, leaving behind the liquid. Discard the liquid or save it for other recipes.

In a bowl combine coconut cream with cocoa powder, powdered erythritol, vanilla extract, and salt.   Using a hand mixer or a whisk, blend the ingredients until well combined. Mix until smooth. 

Taste the mixture and adjust the sweetness according to your preference by adding more sweetener if needed.

Churn the ice cream: If you have an ice cream maker, transfer the mixture to the machine and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a clean bowl coated in coconut oil.

(If you like, fold in chopped dark chocolate into the ice cream mixture before freezing for added texture.)

Cover bowl with plastic wrap or a lid and freeze for 24 hours, or until the ice cream is firm.

When ready to serve, allow the ice cream to soften for a few minutes at room temperature, then scoop and enjoy your delicious keto chocolate ice cream.  Add toppings, such as crushed nuts if desired.