Stevia, also known as sweetleaf or sugarleaf, is a member of the sunflower family and native to South and Central America. It is 300 times as sweet as sugar and widely utilized as a sugar substitute.
Cocoa Ice Dream
1/3 cup cool or cold filtered water
2 teaspoons unflavored gelatin or 3/4 teaspoon agar powder (not the flakes)
1/4 cup honey or agave nectar, add 1 to 3 teaspoons as needed
1/4 to 1/2 teaspoon pure stevia extract powder or 1/2 to 1 teaspoons clear stevia extract liquid
1/8 teaspoon finely ground, unrefined sea salt
3 1/2 cups (two 14-ounce cans) unsweetened, preservative-free coconut milk (not lite)
1/2 cup unsweetened cocoa powder (natural or Dutch-process)
2 teaspoons pure vanilla extract or 2 teaspoons alcohol-free vanilla flavoring
1 to 2 tablespoons coconut rum or light or dark rum, optional
Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin or agar powder. Let stand for 2 to 5 minutes to soften. Warm over medium-low heat, without stirring, until gelatin or agar dissolves. Scrape the mixture into a blender, Vita-Mix, or food processor. Cover and process until smooth.
Add honey, stevia, and sea salt. Blend. Add coconut milk, cocoa powder, and vanilla. Blend until smooth, stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1/8 teaspoon stevia and/or 1 tablespoon honey. Blend, taste, and repeat if needed.
Pour into one or more wide-mouth jars. Cover and refrigerate for at least 6 hours before churning.
Scrape the chilled custard into the canister of your ice cream maker. Add the optional rum. Churn according to the manufacturer's instructions.
Serve immediately or spoon into several 8- to 16-ounce freezer-safe containers. Cover and freeze for 3 or more hours for a firmer texture.
Soften solidly frozen dessert in the refrigerator for 45 minutes or on the counter for 20 to 30 minutes for serving.