10 cups coconut milk, about (6 14-ounce cans)
2-1/8 cups sugar
1-1/4 cups vegan semisweet chocolate chips
1/2 teaspoon + pinch salt
5 teaspoons vanilla
2-1/2 cups vegan mini marshmallows (chop larger marshmallows)
1-3/4 cups vegan mini semisweet chocolate chips (or just chopped up Vegan Chocolate)
1-1/4 cups chopped pecans
1. In a large sauce pan over medium heat, bring the coconut milk to 175 degrees F. Stir in sugar, chocolate, and salt; continue stirring until chocolate is melted and the sugar is dissolved.
2. Remove from heat and place pan in ice water; stir for a couple of minutes and allow the mixture to cool completely. Place in the refrigerator, covered, for about 30 minutes.
3. Place in prepared ice cream maker and freeze according to manufacturer's directions.
4. When half-frozen, stir in vanilla, marshmallows, mini chocolate chips, and pecans when half way frozen.