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
- ⅓ cup unsweetened cocoa powder, Dutch or natural (35 grams)
- ⅓ cup sugar
- ⅛ teaspoon xanthan gum
- 1 can coconut milk
- 3 tablespoons golden syrup (60 grams)
- 1 teaspoon vanilla
- 1 tablespoon vodka
Instructions
- In a medium size bowl (1 ½ quarts) whisk together the almond milk and the tapioca starch.
- In a saucepan, whisk together the sugar, xanthan gum and cocoa powder until well blended, then pour in the coconut milk and golden syrup. Whisk in the tapioca mixture. The mixture will be lumpy at this point with cocoa powder.
- Set the saucepan over medium heat.
- Begin whisking until mixture comes to a gentle boil and begins to thicken slightly. Remove from heat and whisk to remove cocoa powder lumps (there will still be a few), then pour the mixture back into the medium size bowl.
- Whisk in the salt and vanilla. .
- 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. Note: If you are in a hurry, you can dump it in a freezer bag and submerge in ice water to quick cool.
- Before churning, whisk in a tablespoon of cold vodka (optional) to help keep it scoopable.
- Process the mixture in your ice cream maker as directed by manufacturer. Transfer to a pint container and freeze until firm.