Non Dairy Chocolate Coconut Ice Cream

Ingredients

1 1/4 silk heavy cream

1 1/2 cups non dairy milk

3/4 cup raw agave nectar

1/4 teaspoon sea salt

(2) 1/2 tablespoons arrowroot starch

1 1/2 cups semi sweet chocolates 

Directions
Stir the arrowroot and chocolates into 1/2 cup of cold non dairy milk.
Heat the rest of the silk heavy cream, agave and salt in a 

saucepan until well combined. Just about a minute. 

Stir in the arrowroot mixture and stir on medium/low heat until thickened  about 5 minutes.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
Process in an ice cream maker according to the manufacturer's instructions.
Directions
Place in the freezer to solidify and serve serve