Signor Marco's Chocolate-Coconut Ice Cream
1 13.5 ounce can (400 mL) coconut milk
2 tablespoons ground flaxseed
2 cups soy creamer
½ cup organic cane sugar
1/4 teaspoon (1 mL) stevia liquid
½ cup cocoa powder (Fair Trade is important)
1 Tbsp vanilla extract
2 Tbsp sunflower oil
½ cup shredded coconut
1. Blend the shredded coconut with the soy creamer to break the coconut down to finer bits.
2. Pour the coconut, soy creamer, and the rest of the ingredients into a bowl.
3. Stir to dissolve the sugar and to mix the ingredients well. (Use a hand blender if necessary.)
4. Chill in fridge. Put through ice creem machine.