I love ice cream. Since I can’t have dairy, I end up wistfully dreaming of Bonnie Brae (I used to work there – best. job. ever) and wishing I could indulge in some creamy goodness. It doesn’t help that summer is in full swing here and the days are pretty hot.
Good thing dairy free ice cream is easy to find, right? Well, sort of. The kind you can buy in the store is tasty, but the texture just isn’t creamy enough for me. The cashew ice creams are the closest to that satisfying creaminess I miss so much, but they’re just not quite there.
Hubby is awesome and got me the ice cream maker KitchenAid attachment a few years ago for my birthday. It’s the gift that keeps on giving! If you don’t have one, I highly recommend getting one, it’s awesome! Mine did start leaking right after the warranty expired, but if I keep it frozen with the right end facing up it still works, and none of the magic blue fluid escapes. I’ve been using it that way for at least two years with no further problems.
Chocolate Ice Cream
1 tablespoon coconut oil
1/3 cup cocoa powder
3 egg yolks
3/8 cup sucanat
1 Tablespoon vanilla
- Warm the coconut milk, coconut oil and cocoa powder in a saucepan, whisking until no lumps of cocoa remain.
- Whisk the egg yolks into the sucanat until fully emulsified. You’ll know it’s ready when you lift up your whisk and get a nice, long ribbon of the mixture falling back into the bowl. The ribbon shouldn’t break until most of the mixture has come off the whisk.
- When the coconut milk is steaming, slowly pour 1/3 of the hot liquid into the egg yolk mixture, whisking constantly. Mix until the first 1/3 is incorporated before slowly adding the remaining mixture, whisking constantly.
- Add the vanilla and cover. Allow to cool in the fridge completely, overnight is best.
- Pour the mixture into your ice cream maker per the device’s instructions.