In a small bowl, whisk together
Unsweetened Cocoa Powder (1/4 cup)
Coconut Oil (1/4 cup)
Honey (2 Tbsp)
until combined. Set aside.
In a separate, small, bowl, mix together
Graham Cracker Crumbs (1/3 cup)
Coconut Oil (1 Tbsp)
Salt (1/2 tsp)
until the oil has saturated all of the crumbs. Set aside.
In a medium bowl, whisk the
Cream Cheese (1/3 cup)
Whipping Cream (1 cup)
Vanilla Bean Paste (1/2 Tbsp)
until stiff peaks occur.
Take half of the prepared chocolate sauce and add to the cream cheese mixture along with the
La Lechera® Sweetened Condensed Milk (1/2 cup)
and fold until incorporated and the batter starts to look looser.
In a freezer-safe container, layer the ice cream batter with the chocolate sauce and graham cracker crumbs alternately until all the batter has been used. Cover and freeze for at least 5-6 hours.
When frozen, scoop into serving dishes.