2 ½ to 3 tbsp ScharffenBerger cocoa (or other good quality cocoa, amount to taste—once mixed in, of course)
Mix all together in a large mixing bowl or blender.
Add to ice cream maker.
Churn about 20 minutes until firm.
You may remove ice cream from ice cream maker and store in freezer for additional firmness, if needed. This recipe is not refined sugar free, but you can use coconut sugar instead of light brown sugar. Or I believe you could skip the brown sugar and simply use ⅔ cup honey (or the same amount of agave nectar) and end up with an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap because of the liquid content of honey or agave.)
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/chocolate-pomerdoodle/