Double Chocolate Chip Ice Cream

As a teenager I would spend my summers at my grandparents cottage in Deposit, NY on a lake called Oquaga Lake it was about a half hour south of Binghamton. There was a resort called Scott's, it was kind of like the Resort in Dirty Dancing. They had a place where you could get ice cream and go bowling or they would have activities that would go on. But my favorite thing was to get ice cream!

 I had been thinking a lot about my childhood love of chocolate ice cream lately, wondering why I had yet to make a veganized version.  Perhaps it's because I had no real idea how to make it, cocoa powder or melted chocolate chips?

About a week ago, I decided to just wing it, with the thought in mind Simpler is better.  Lucky for me, it turned out perfectly.  The entire recipe was consumed within record time!

Double Chocolate Chip Ice Cream
2 cans light coconut milk
3/4 cup vegan sugar
1/2 cup cocoa powder
1/4-1/2 cup vegan chocolate chips

In a medium saucepan over medium heat, combine both cans of coconut milk and sugar.  Whisk until sugar has dissolved.  Add cocoa powder and continue to whisk until mixture is uniform in color(like the color of chocolate milk) with no clumps.  Remove from heat and pour into glass container, preferably with a spout.  Allow to cool on counter for about a half hour before covering the top with plastic wrap and chilling in the refrigerator.  Chill for at least 4 hours.

After ice cream mixture is chilled, transfer to ice cream maker and process according to manufacturer's instructions.  About 5 minutes before ice cream is done churning, add chocolate chips(at the 20 minute mark for me).  Once finished, serve immediately, or transfer to a flexible plastic container with a lid and place in freezer.  Enjoy!