Creamy Vegan Chocolate Ice Cream

1In a saucepan over medium heat, combine the coconut milk (2 cans) and sugar. Stir until the sugar dissolves and the mixture is smooth.

2Whisk in the cocoa powder (1 cup) until well combined and smooth.

3Bring the mixture to a gentle simmer, stirring occasionally.

4Remove from heat and stir in the vanilla extract (1 tsp).

5Allow the mixture to cool to room temperature.

6Transfer the mixture to a blender and blend until smooth and creamy.

7Chill the mixture in the refrigerator for at least 4 hours or overnight.

8Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

9In the last few minutes of churning, add the chocolate chips (½ cup) and continue churning until evenly distributed.

10Transfer the ice cream to a container and freeze for at least 4 hours before serving.

11Scoop and enjoy the decadent vegan chocolate ice cream!