Friday, July 20, 2012

Chocolate Vegan Icecream

Chocolate Vegan Ice Cream
2 teaspoon Coffee Powder
1/4 Teaspoon Salt
1 teaspoon Ground Cinnamon
3/4 Cup Dutch-Processed Cocoa Powder
3 Cans (13.5 oz each) Regular Coconut Milk
2 Cans (17.5 oz each) Coconut Cream
1 cup Sugar
¾ bag Semi-Sweet Chocolate Chips (because it’s what I had)
2 teaspoons Vanilla Extract
In a separate container, combine cocoa powder, coffee powder, salt, and cinnamon, with about a cup of coconut milk, whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth, add into the remaining coconut milk, coconut cream (found in my local asian market) and sugar in a medium saucepan. Turn on the stove to medium heat, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and whisk slowly or use a large spoon or spatula to keep the chocolate chips moving so they don’t burn on the bottom of the pan, continue until the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in vanilla extract, at this point I stuck my emersion blender in the pot and mixed. Place in an ice bath and let cool completely before moving it into the refrigerator to chill. Over night is best.
Churn in your ice cream maker according to the manufacturer’s instructions. We did this in 2 batches. Transfer the ice cream into an air-tight container, and store in the freezer. Let solidify in the freezer for at least 3 hours before serving. So we were a little impatient and had some soft icecream.  Addendum: This is pretty solid after freezing overnight. I've been told that Arrowroot will keep the ice crystals from forming and keep the icecream softer. Next batch. It's still wonderfully good.  Next  try will be a vanilla version.
We also tried to make Vegan caramel with an organic sugar (white sugar is recommended because you can’t see the color change well with the organic sugar) coconut cream instead of half and half and coconut oil instead of butter. I’d forgotten to half the cream and oil so we boiled some more and ended up with a hard taffy like substance the kids loved playing with. If you have fillings in your teeth, we adults don’t recommend trying it on a holiday weekend. The caramel recipe will take some more tweaking.

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