Sweets | Chocolate Ice Cream (Vegan)

Posted on March 22, 2020

Rich and creamy.

Yield: 2 1/2 pints

Ingredients

3/4 cup water

1 1/4 cups lite coconut milk

2/3 cups granulated sugar

2/3 cups unsweetened cocoa powder

1/4 teaspoon sea salt

6 ounces vegan dark chocolate chips

1/2 teaspoon pure vanilla extract

 

Method

Make sure you have your ice cream churning bowl ready.

Prepare the base by adding water, coconut milk, sugar, cocoa powder, and salt to a large saucepan and whisk to combine. Bring to a low boil over medium-high heat, whisking frequently. Once it reaches a boil, continue cooking and whisking for one minute.

Remove from heat and add the chocolate and vanilla. Whisk until melted.

Transfer base to a bowl. Chill in the fridge for at least 2 hours, needs to be cool before putting in ice cream maker.

Add chilled base to ice cream maker and churn according to the manufacture's directions. Mine takes 25 to 30 minutes. Should look like soft-serve.

Transfer to container and freeze for another 4 to 6 hours.

Let thaw about 15 minutes before serving.

 

(Ref. "Vegan Chocolate Ice Cream" recipe, The Minimalist Baker blog.)