Chocolate Coconut Ice Cream - Vegan
http://www.seriouseats.com/recipes/2014/02/vegan-chocolate-ice-cream.html
Ingredients
- Ingredients
- 1/4 cup plus 2 tablespoons Dutch process cocoa powder
- 1/2 cup raw (turbinado) sugar (see note above)
- 1 13.5-ounce can (about 1 3/4 cup) coconut milk
- 1 14-ounce can (about 1 3/4 cup) coconut cream (see note above)
- 1/4 cup "light" (clear) corn syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Scotch, bourbon, or Irish whiskey
- 3/4 to 1 teaspoon kosher salt, to taste
Preparation
Step 1
About This Recipe
YIELD:
makes about 1 quart
ACTIVE TIME:
40 minutes
TOTAL TIME:
5 hours
SPECIAL EQUIPMENT:
blender or food processor, ice cream maker
THIS RECIPE APPEARS IN:
How to Make Great Vegan Ice Cream
Procedures
1
In a medium saucepan whisk together cocoa powder and sugar until well combined, then slowly add coconut milk, whisking constantly, until a thick, lump-free paste forms. Whisk in remaining coconut milk and add coconut cream and corn syrup, then cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.
2
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.