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Mocha Coconut ce Cream
10 ounces dark chocolate, broken into pieces
2 (14 ounce) cans coconut milk
3 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1 pinch salt
Place chocolate into a small heatproof bowl; place bowl over hot water. Stir chocolate occasionally until melted and smooth, about 5 minutes.
Whisk coconut milk, coffee, vanilla extract, and salt together in a bowl; whisk in melted chocolate until smooth. Place coconut milk mixture in refrigerator until cool, about 30 minutes.
Freeze in ice cream maker according to manufacturer's instructions.
Mocha Coconut ce Cream, recipe
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