TOOLS YOU’LL NEED
Two gallon sized bags, a 2 qt saucepan, 
1 cup rock salt, a whisk or fork, two mixing bowls.

INGREDIENTS
2 (13—15 oz) cans coconut milk
1/3 cup sweetener such as agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
1/4 teaspoon table salt
2 tablespoons cornstarch, or 1 tablespoon arrowroot starch
1 1/2 teaspoons vanilla extract
1/2 cup Ritual Drinking Chocolate
2/3 cup raspberries

INSTRUCTIONS 
Thoroughly shake & open the coconut milk.
Measure 1/2 cup of coconut milk and set this aside in a small bowl.
Pour the remaining coconut milk into a 2-quart saucepan & add the sweetener, table salt, and 1/2 cup Ritual Drinking Chocolate. 
Warm the coconut milk over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
Add the starch to the reserved 1/2 cup coconut milk and whisk until the starch is totally dissolved.
Increase the heat to medium. Cook, stirring occasionally, until the base has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
Remove the base from heat and stir in the vanilla.
Combine sweetened mixture with the base & whisk. Let cool for 15 minutes.
Add crushed raspberries & any mix-ins. 
Transfer the mixture to a gallon bag & seal thoroughly. 
Place the sealed gallon bag into another gallon bag & add 2 cups rock salt. Seal. 
Gently squeeze the bag & mix for 15-20 minutes. When the mixture solidifies you can open & serve.