Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Dark Chocolate Candy Bar Swirl

Ice cream season is underway!

I must have stated this a thousand times on here: for many birthdays, my mom baked/and or bought chocolate frosted chocolate cake and pair them with chocolate flavored ice cream. Chocolate overload city much, but why complain? I loved, loved chocolate anything and she knew it. However, inwardly I preferred chocolate chip or chocolate swirl.

Yesterday, I created my first ice cream of the growing hot spring versus summer season. A few ingredients combined together brings a reminder of my old favorites. Fair trade certified, Food Empowerment Project recommended chocolate by Taza Chocolate is the star of the show, little irresistible bites of scrumptious chocolate bar nestled in the framework of coconut milk vanilla ice cream-- a real splendid treat.

Vanilla Coconut Milk Ice Cream With Sea Salt & Almond Chocolate Candy Bar Swirl Ingredients and Preparation

1 can full fat coconut milk, refrigerated
1/2 cup cane sugar
2 teaspoon vanilla extract
1 Taza Chocolate Sea Salt & Almond

In a blender or food processor, combine coconut milk, cane sugar, and vanilla.
Bring pot of hot water to boil.
In a steel bowl, place broken chocolate bar pieces and stir as it gradually melts.

Melted chocolate action. Some of bars remain intact. 

Pour vanilla and coconut mixture over the warm chocolate, stirring to create swirls, scraping from the bottle before the chocolate cools. Be quick. Once to desired concoction, place cellophane over the bowl and freeze for six to eight hours (or overnight).

I stored my ice cream in the freezer overnight. Perfect after dinner dessert all scooped out.

The perfect yum.