Dark Chocolate Coconut Ice Cream

I am a lover of both chocolate and coconut ice cream, and always wanted to combine the two into one bowl until I saw Sonja and Alex Blog A Couple Cooks Blog and I have to credit them for this, I made it and it tasted divine…

Dark Chocolate Coconut Ice Cream
14-ounce can full-fat coconut milk (refrigerate before using)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon
Pinch kosher salt
In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated, then mix in the remaining ⅓ cup. Add ¼ teaspoon cinnamon and a pinch of kosher salt.  Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine. Enjoy he ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture.
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