Chocolate ice-cream is a classic flavour, much like vanilla or caramel. But not using actual chocolate in the mixture doesn’t mean that you don’t get the same rich taste. I used cocoa powder, unsweetened too by the way. And even without the use of egg yolks I found that this mixture became smooth and creamy, and reminded me a lot of chocolate soy-based ice-creams I’ve had in the past. It really did come together quite simply, and provided you give it time to defrost when removing it from the freezer to eat later, the creaminess remains. I recommend letting the container sit out for a good ten to fifteen minutes to allow for the mix to soften. But the use of liqueur might help stop the mix from freezing so hard. Also when churning this mixture came out exactly like chocolate soft serve, and I had to stop the churning process earlier than usual because the mix had solidified and was no longer churning. It was delicious! It was solid enough to scrape out with a spoon, but also soft enough to be just like soft-serve. In fact this mix has probably been my most successful experiment in making dairy-free ice-cream, and it went down a treat! I have also included the possibility of chocolate chip ice-cream, as to alter this mis to make that mix really just requires dairy-free chocolate chips to be thrown in. It has also inspired me for another ice-cream recipe. But considering I still have yet to post up the recipe for my amazing birthday cake, a guest recipe that is on it’s way, and to trial a few cookie recipes with my new cookie cutters (a wonderful birthday present from my boyfriend), it may just have to wait.
Chocolate/Choc-Chip Ice-Cream (g/f, d/f)
Makes: About 1 quart, Prep: 10 mins, Chill: Overnight
- 800 ml coconut milk
- 2 tbsp maple syrup (or to taste)
- 2.5 tbsp cocoa powder (or to taste)
- 1 tsp vanilla extract
- 1 pinch sea salt
- Optional: 1 tsp chocolate liqueur
- Optional: 1/3 cup dairy free chocolate chips
- Combine the coconut milk, maple syrup, sea salt and vanilla in a bowl, along with the chocolate liqueur if you’re using it. Combine well.
- Sift in the cocoa powder and stir again.
- Cover this mixture and refrigerate it overnight, or for a couple of hours at least until it’s icy cold.
- Remove the mix and stir again, pouring into ice-block moulds, or into your ice-cream maker.
- If using ice-block moulds and dairy free chocolate chips, then make sure to disperse the chips throughout the moulds as best you can. If using an ice-cream maker and dairy-free chocolate chips, then add the chocolate chips at the last second. For my ice-cream maker extra ingredients are generally added within the kast five minutes of churning, but yours might have different instructions.
(Information based on whole batch sans liqueur and chocolate chips, not individual servings.)
Approx. 2013 calories and 79.9g of carbs per quart (approx. quart)