Dairy-Free Coconut Candy Bar Ice Cream

1 (15 ounce) can cream of coconut

1 (13.5 ounce) can coconut milk

1 cup unsweetened flaked coconut

2 (2 ounce) bars dark chocolate, chopped

Whisk cream of coconut, coconut milk, and flaked coconut in a bowl. Cover and refrigerate for 8 hours or more.

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer s directions until it reaches soft-serve consistency.

Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Slowly drizzle chocolate into ice cream what machine is churning. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.