100g full-fat coconut milk
65g unrefined sugar
85g cup cocoa powder, sifted
125g Bonsan choco spread
1/2 tsp salt
1 Tbsp cornstarch
1 tsp vanilla extract
Confirm that your ice cream maker is ready to go (this usually means freezing the bowl overnight).
Combine the coconut milk, sugar, cocoa powder, chocolate spread, salt, cornstarch, and vanilla extract together in a blender and blend until smooth.
Pour the blended ingredients into a saucepan and bring to a simmer over medium heat. Let simmer for two minutes before removing from the heat.
After cooling for a few minutes, press parchment paper directly onto the surface of the chocolate, and refrigerate until completely chilled (2-4 hours).
When the mix is completely chilled, follow the directions for your ice cream maker to make the ice cream. About 10 minutes into the churning. When the ice cream is done churning, transfer to a freezer-safe container and let freeze until totally solid (8+ hours).