|Coconut-based chocolate chunk ice cream is where it's at.|
I think I should back up just a bit and acknowledge why I've got this recipe for you guys in the first place. As it turns out, there are quite a few awesome things on sites like Kijiji and Usedottawa.com. And I like those sites. It's one less place that's selling new items and encouraging people to throw old ones in the landfill. Instead, oldies but goodies find a new home, which (I think) is how it should be.
So lo and behold, what did I find on Used Ottawa the other day but an ice cream maker? And so the idea started brewing in my brain to make a vegan ice cream recipe to replace the chocolate chip ice cream I have so dearly missed as a vegan.
|I opted for Camino sugar and Silk coconut milk.|
|This gorgeous chocolate is not only vegan; it's Fair Trade. Camino 55%, with just a hint of molasses from the whole brown sugar that they use, is really, really rich and perfect for this ice cream!|
Making ice cream is simple. You basically throw it together and let it freeze. I used my new ice cream maker, but you can just use a shallow dish in the freezer and stir it regularly also. It's really not so difficult, and the resulting ice cream is to die for!
I added my chocolate pieces near the end of the cycle, once the ice cream had started to thicken. If you're doing it by hand, I'd wait till you've stirred it a few times to add the chocolate, but I wager it'd still be OK to just throw it all together at the beginning.
|You know it's done when it's nice and thick!|
|You might just forget this ice cream is vegan...|
Vegan Chocolate Chunk Ice Cream
Makes about 1 litre
3 cups light coconut milk (drinking quality)
3/4 cup sugar
1/4 teaspoon sea salt
2 teaspoons vanilla extract
50g dark chocolate, chopped (I used 55% but darker is good)
If you're using an ice cream maker, be sure to freeze your machine's bowl solid. Turn the machine on and add the first four ingredients through the spout as the machine is running. Let run about 15 minutes, and then add chopped chocolate without stopping the machine, and let run till the desired thickness is reached (about 20 minutes). Serve immediately or store in the freezer in an airtight container.
If you're doing it by hand, combine the first four ingredients and mix well. Pour into a shallow dish so that you've got a thin layer of ice cream mixture (about 1 inch or thinner is good). Freeze, stirring often, until it gets slushy. Add the chocolate and continue freezing and stirring until the mixture starts to resemble ice cream. Put it in an airtight container and store in the freezer (it will get harder and more like ice cream). To serve, you may need to leave it on the counter for a few minutes to let it soften a little. Enjoy!