Coconut Milk Chocolate Ice Cream
Non-dairy chocolate ice cream recipe made with coconut milk and oat or almond milk. You can serve this shortly after taking it out of the freezer or freeze overnight and let soften slightly.
Servings 1 pint
Cost 5
Equipment
- 1 ice cream maker
Ingredients
- ⅓ cup almond milk or oat milk
- ½ tablespoon tapioca starch
- 1 can coconut milk (13.5 oz) , preferably one with guar gum if you can handle gums.
- 1 tablespoon sugar
- ¼ cup maple syrup (80 grams)
- ⅓ cup unsweetened cocoa powder, Dutch or natural (33 grams)
- ½ teaspoon vanilla
- olive oil or lecithin cooking spray
Instructions
- In a medium size bowl (I use a 1.5 liter Pyrex), whisk together the tapioca starch and almond or oat milk.
- Pour the can of coconut milk into a small to medium (2 quart) saucepan. Whisk in the sugar, maple syrup, and cocoa powder, then whisk in the dissolved tapioca & milk mixture.
- Turn heat to medium and cook, whisking constantly,until mixture comes to a gentle boil. Continue to boil and whisk for about a minute (especially if using cornstarch). Mixture should thicken just slighty. Remove from heat and pour back into the bowl you used for whisking together the starch & milk.
- Let cool for about 5 minutes, then whisk in the vanilla extract. Spray a small sheet of parchment with cooking spray and press it over the custard base. You can use olive oil spray or a lecithin spray like Pam.
- Let cool at room temperature until it's cool enough that you feel comfortable with putting it in the refrigerator, then cover and chill for 4 hours or until very cold.
- Process the mixture in your ice cream maker as directed by manufacturer.
