Chocolate Coconut Non-Dairy Ice Cream

• ¾ cup cocoa powder, sifted
• ⅔ cup granulated sugar
• ⅓ cup light brown sugar pinch sea salt
• 2 cans (13.5 ounce) coconut milk (do not use "lite")
• ½ tablespoon pure vanilla extract

Nutritional information per serving (based on ½ cup): Calories 244 (57% from fat) • carb. 25g • pro. 2g • fat 15g • sat. fat 14g • chol. 0mg • sod. 36mg • calc. 5mg • fiber 1g

1. Mix all ingredients together very well until there are no clumps (you can use a blender on low speed, or a hand blender, to be sure). 
2. Chill for atleast an hour, or overnight. 
3. Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.