Mix 60 ml coconut milk with the arrowroot powder in a small bowl and set aside.
Pour the rest of the coconut milk into a large saucepan with the cocoa powder, spices, salt and maple syrup and bring to a boil, stirring all the time.
As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid.
Remove from the heat and stir in the chocolate chips and alcohol. Keep stirring until all the chocolate has melted.
Chill the mixture in the fridge until cold and churn. Alternateively, place in a freezerproof bowl and pop in the freezer for 30 minutes. Remove from freezer, whisk with a hand held blender and return to the freezer for a further 30 minutes before repeating. Do this every half an hour for at least three hours.
Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
To serve, remove ice cream from freezer and leave to soften at room temperature for 10 minutes before scooping.
* I didn't have any maple syrup and there's no money in the budget for it this month, so I substituted this with 90 grams of caster sugar.
Recipe reproduced with permission from Aimee Ryan's book Vegan & Grain-free Coconut Milk Ice Cream.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.