Mix cocoa powder, sugar and cinnamon together, breaking up any lumps with your fingertips. Add cream and vanilla, whisking to dissolve sugar. Add lentils and pour the mixture into an ice cream maker and process until thickened. Or use a metal bowl, scraping down the sides every 15 minutes. Enjoy as soft ice cream or transfer to a food safe plastic container or glass bowl and freeze a few hours until quite firm and scoopable.
Recipe by: Chef Jenni