Coconut Ice Cream with Chocolate Chunks (dairy free)

• 2 cans (13.5 ounces each) coconut milk (do not use “lite”)
• ¾ cup granulated sugar
• 1 pinch kosher salt
• 1 teaspoon pure vanilla extract
• 4 ounces semisweet chocolate (about ¾ cup), melted and kept warm (can use dairy-free or carob chips)

Nutritional information per serving (based on ½ cup):  Calories 206 (60% from fat) • carb. 21g • pro. 1g
• fat 15g • sat. fat 13g • chol. 0mg • sod. 17mg
• calc. 3mg • fiber 1g

1. Using a blender or in a bowl with an immersion blender on low speed, mix the coconut milk, sugar, salt and vanilla until very smooth with no clumps. Chill for at least 2 hours, preferably overnight. Whisk mixture before continuing.
2. Assemble the paddle holder of the Cuisinart^® Fruit Scoop™ Frozen Dessert Maker with the ice cream attachment. Place in freezer bowl and turn the unit on. While the unit is running, pour the mixture into the frozen freezer bowl. Allow to churn until thick, about 18 minutes. Slowly drizzle in the melted chocolate; allow to churn to fully mix for an additional 1 or 2 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.