Chocolate Espresso Ice Cream
adapted by Ellen Allard, original recipe by The Sensitive Pantry

1 can coconut milk (not lite), chilled in frig*
1 tsp vanilla extract
2 oz espresso or dark coffee (I used espresso powder mixed with hot water)
pinch of salt
1 tsp arrowroot powder
1/2 cup granulated sugar
1/3 cup Hershey's Cocoa 
3 oz dark chocolate, chopped into small pieces (I used Scharffen Berger bittersweet 70% cacao)

Measure one cup of the coconut milk and put it aside.

Whisk together the remaining coconut milk, vanilla, espresso, salt, and arrowroot. Set aside.

Combine the initial one cup of coconut milk with the sugar and cocoa. Bring to a simmer over medium heat, being careful not to allow it to burn. When well-blended, add the coconut milk-vanilla-coffee-salt-arrowroot mixture. Then add the dark chocolate. Bring to a simmer, stirring frequently. Continue stirring - the mixture will thicken and become pudding-like.

Remove the pan from the stove and pour the mixture immediately into a glass or ceramic dish. Once it comes to room temperature, refrigerate for a few hours, until cold.

Freeze according to your ice cream maker's directions. My ice cream churned for 25 minutes. I have a Cuisinart-ICE-30BC.

It's absolutely delicious at this stage - imagine soft serve Dairy Queen with high end dairy-free and gluten-free ingredients. Freeze overnight for hard, scoopable balls of ice cream deliciousness.

*PLEASE NOTE: when I opened the can of full fat coconut milk it was thick and fairly solid - I'm not sure if it's like that even at room temperature or if it had something to do with being in the frig for a few months. My instincts told me that the original recipe called for liquified coconut milk, so I microwaved the hard, solid coconut milk on a very low power, until it was liquified. And then I measured it per the recipe.