Recipe by Kailee Walters for Wyman’s
Prepare ice cream maker according to instructions (freeze mixing bowl to ensure proper churning) Before opening the coconut milk, shake the can for about a minute to mix the cream and the milk. Reserve 1 tbsp of the coconut milk in a microwave-safe bowl.
Blend strawberries, remainder of the coconut milk, coconut sugar, vanilla, and sea salt until fully combined. Place the mixing bowl in the ice cream mixer. Churn the sorbet for around 25 minutes or until desired thickness.
In the microwave-safe bowl, add the chocolate and microwave for about 30 seconds. Mix the coconut milk and chocolate until smooth. Put the sorbet into a freezer-safe container. Drizzle or add dollops of the melted chocolate to the sorbet and mix quickly (the chocolate will freeze quickly and turn into chunks, so be sure to mix before the chocolate hardens!)
Serve immediately or freeze until ready to enjoy (if freezing, allow to thaw for 20 minutes before scooping)