Ice cream:
2 cans coconut cream or milk
1/2 c brown rice syrup
1 tbsp vanilla extract or vanilla paste with seeds or seeds from 1 vanilla pod
pinch salt

Chocolate sauce:
1/2 c water 
1/2 c cacao or cocoa powder
2 tbsp cacao butter
pinch sea salt
1 tsp vanilla extract

For the ice cream, put all ingredients in a blender and whiz. Churn in an ice cream maker for 15-20 min then transfer to a container and freeze. If you don't have an ice cream maker you can freezer for 3-4 hours, put back into a blender or food processor and blitz again before returning to the freezer for another hour.

To make the sauce, put all the ingredients except vanilla in a small saucepan and bring to the boil. Reduce heat and simmer for 5 minutes, whisking frequently. until sauce has thickened. Remove from heat and stir in vanilla. Store in a jar in the fridge.

An array of toppings will go nicely with your ice cream and sauce - chopped nuts, toasted coconut, fresh fruit slices, granola - or just as is. Guilt-free dessert!