*2-14oz Cans of Light Coconut Milk
*15 Drops of Sugar and Kush Hemp Oil Unflavored or Vanilla
*1 tsp Vanilla Extract
*½ Cup Unsweetened Cocoa Powder
*¾ Cup plus 2 tbsp Sugar
*2 tbsp Cornstarch
*⅛ tsp Salt
1 - In a large bowl, whisk together 1/2 Can of Light Coconut Milk and Cocoa Powder until
mixture is smooth. Add Vanilla extract and Sugar and Kush Hemp oil. Set aside.
2 - In a medium saucepan, mix Sugar, Cornstarch and Salt over mediu
m heat. Slowly mix in the
remaining Coconut Milk.
3 - Using a wooden spoon, continuously stir mixture paying special attention to the sides of the pan to prevent burning. Bring to a simmer and cook for 2-2 ½ minutes while stirring constantly.
4 - Pour sauce pan ingredients into the large bowl and whisk all ingredients together until well blended.
5 - Leave bowl mixture to cool for about 45 minutes.
6 - Cover and refrigerate for about 4 hours.
7 - Using an ice cream maker, pour ingredients in to create gelato.
8 - Serve immediately. Enjoy!