Death by Dairy Free Chocolate Ice Cream

In a bowl using a hand blender (or in a countertop blender) combine the sugar, cocoa, and xanthan gum.

Add the eggs (and if using, egg yolks) and blend until creamy and sugar begins to dissolve.

Place the almond milk in a saucepan and bring to a boil over medium-high heat.

Add half of the hot milk to the bowl of chocolate mixture and stir. Pour the entire mixture back into the almond milk saucepan and stir to combine. Cook over medium heat until thick, 3 – 5 minutes.

Stir in the coconut milk. Remove the saucepan from the heat and stir in the vanilla. Cover and cool in the refrigerator for at least 4 hours or overnight.

Add the chilled mixture to your ice cream machine and process according to the manufacturer's instructions (20 – 25 minutes in a Cuisinart). Alternatively, add to a freezer-safe container and freeze, stirring and scraping sides and bottom every 30 minutes until frozen.

Serve immediately soft serve or freeze solid and microwave for 20 seconds to slightly soften prior to scooping.