I have an unhealthy obsession with chocolate ice cream. Or at least I used to, before I went vegan. Unfortunately the only vegan chocolate ice cream you get in these parts of the world is Sanitarium So Good of which I am not a fan. I thought I could be. I bought it, figuring my unyielding desire for chocolate ice cream would override any not-so-yumness. As it turned out I was wrong, the not-so-yumness was so all consuming that the tub of ice cream sat in my freezer for months, untouched except for one small spoonful every week or so when I managed to convince myself that it couldn’t possibly be THAT bad and I would give it another taste. Out I would trot to the freezer, spoon in hand only to return, disappointed.

So! I went in search of a recipe I could try and in the end I settled on THIS little gem from Vegan Dad. Oh boy oh boy, I am in chocolate ice cream heaven once more! His photo is much better than mine, and his ice cream seems to be much harder than mine, but I think that is because I got small cans of coconut milk by mistake instead of larger ones. Soft or not, this ice cream is delicious! I added a cup of choc chips to his recipe and the results were great! If you have an ice cream maker, you have to try this one! After this ice cream success, I’m going to try my hand at some vanilla (stay tuned!).

Decadent Vegan Chocolate Ice Cream
(Vegan Dad)

Ingredients:
2 tbsp arrowroot powder
1 1/4 cup chocolate soy milk
3/4 cup sugar
2 (400g) cans coconut milk (that had been in the fridge for a few hours)
350g block of dark cooking chocolate, chopped
1 cup choc chips
1 tsp vanilla paste

Method:
1. Dissolve arrowroot into 1/2 cup of the chocolate soy milk and set aside.

2. Skim cream from the top of the cans of coconut milk and place in a 4 cup measuring cup. If you don’t have 2 cups worth, fill missing volume with soy milk, or the leftover water from the coconut milk). Whisk smooth as best you can.

3. Combine remaining soy milk and sugar in a saucepan and cook over medium heat, whisking regularly. As mixture cooks, keep stirring arrowroot mixture to make sure arrowroot had totally dissolved. When mixture begins to steam, slowly whisk in arrowroot mixture. Continue to cook and whisk until mixture gets thicker and more glossy (you will see what I mean) and begins to gently bubble.

4. Remove pan from heat. Add chopped chocolate and whisk until smooth (mixture will be thick).

5. Add coconut milk and vanilla and whisk until smooth.

6. Let mixture cool, then cover and refrigerate overnight. Stir in choc chips, mix well. Make the ice cream according to the directions that came with your machine. Let firm up over night in the freezer.






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