Chocolate Coconut Milk Ice Cream

2 tins coconut cream, 2 cups cream, 1/2 cup cocoa, 2tsp vanilla essence - whisk every 45minutes for 2-3 hrs. Layer of hob nobs & pulp of 6 passion fruit; juice of 6 passion fruit, 2 mangoes, 1/4 cup sugar, 1 Tbsp vodka - blend and cover biscuits. When mango-passion fruit ready, add on top of biscuit-passion fruit layer. Cover & freeze. Used 2 small, blue, round, plastic dishes.

32 Ounces Coconut Cream

½ cup Cocoa Powder

½ cup Maple Syrup or ¼ Cup Erythritol

2 Teaspoon Vanilla Extract

Chocolate Chips (Optional)

Directions at thecoconutmama.com

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