Red Velvet Ice Cream

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Chef Chloe Coscarelli


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1 (14-ounce) can coconut milk

1 ½ cups almond milk

¾ cup agave

3 tablespoons canola oil

½ teaspoon pure vanilla extract

1/8 teaspoon salt

¾ teaspoon xanthan or guar gum

¾ cup all-purpose flour

½ cup sugar

2 teaspoons unsweetened cocoa powder

½ teaspoon baking soda

½ teaspoon salt

½ cup water

¼ cup canola oil

1 tablespoon white or apple cider vinegar

2 teaspoons natural red food coloring

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