| 7 | 10 | 255 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 1 can(s) (13.5 oz) | Coconut milk, sweetened |
| 2 cup | Almond milk, unsweetened (or coconut milk unsweetened from the fridge (like so delicous)) |
| 1/2 cup | Cocoa powder, unsweetened |
| 86 gm | Sugar Free Maple Syrup (Choc zero preferred brand) |
| 1/2 tsp | Salt |
| 227 gm | dark chocolate chips sugar free (a cup of dairy free sugar free chocolate chips, choc zero or bake believe brand is best) |
| 1 tsp | Vanilla extract, pure |
1. Combine milks and fill ice cube trays and freeze overnight.
2. Next day blend all ingredients, except for chocolate chips, in the blender.
3. Pour thick mixture into a freezer safe container and then sprinkle Chocolate chips over the top.
4. You can serve as soft serve and eat right away or place in freezer to harden and then serve.
5. If you freeze overnight or enjoy leftovers the next day, you will have to let it sit out of the freezer for about 20-30 minutes before serving to soften enough to scoop.
6. Enjoy about half a cup for your serving, top with coconut whip cream and other sugar free topping
| Milk Alternative | 0.3 |
