Stracciatella ice cream
For 2 servings:
250 ml coconut milk (1 tin)
2-3 tablespoons raw sugar / maple syrup (to taste)
1 tablespoon amaretto / 1 tsp. vanilla essence
50 g vegan chocolate, grated
Blend the coconut milk with the sugar and amaretto/vanilla essence until the sugar dissolves. Pour into a container and place it in the freezer.
After approx. 1 hours take it out the freezer and stir the ice cream with a spoon, to prevent crystals formation. Add the grated chocolate and mix well.
Return to the freezer.