Ice cream with chocolate and coconut

This ice cream is really creamy and wonderful because of the coconut cream in it. And with the ice cream maker, you can make it in half an hour!

RECIPE
1 large can (400 ml) of coconut milk that has been in the fridge for at least 1 hour
1 packet of vegan whipping cream (250 ml or so)
50 grams melted vegan chocolate
Powdered sugar until it's sweet enough for your taste (about 1-2 dl?)

When you let the coconut milk-can stand in the fridge for an hour or two, the rich, creamy white stuff will separate from the watery milk. You will use only the coconut cream in this ice cream. The water can be used in Bounty cupcakes.

Put the coconut cream in the food processor together with the remaining ingredients and blend it smooth. Taste it and add more powdered sugar if you want it more sweet.

Put the cream in the fridge for half an hour or more, so it's really ice cold when you put it in the ice cream maker. Take the machine out of the freezer and add the cream while the machine is on. When finished, it should take 30-40 minutes or maybe a little less, take out the ice cream and serve it, or put it in the freezer for 20 minutes if you want it a little harder. 
Serve it with some delicious vegan chocolate sauce.