Description
Vegan black, dark chocolate ice cream. It’s naturally dairy-free with the mildest hint of coconut. Completely scoopable straight out of the freezer thanks to the addition of the cornstarch and golden syrup. This recipe will probably require an Amazon order. Please don’t let that stop you. This is our favorite scoop in all the land.
Ingredients
Scale
- 3/4 c. pure cane sugar
- 1/2 c. black cocoa or special dark cocoa
- 1 1/2 tbsp. organic cornstarch
- 3/4 tsp. kosher salt
- 1 3/4 c. good-quality unsweetened almond milk (like Califia)
- 14 oz. can Coconut Cream (not milk)
- scant 1/4 c. Lyle’s Golden Syrup (tin or plastic bottle)
Instructions
- In a medium sauce pan, whisk together sugar, cocoa, cornstarch, and salt until evenly combined. Slowly pour in almond milk while whisking to combine. Add in coconut cream and golden syrup.
- Turn heat to medium, and continue whisking to evenly incorporate. Bring mixture to a simmer and allow to simmer for about 3 minutes longer to thicken, continually stirring. Remove from heat and pour mixture into a high-powered blender. Blend on high, counting to 30 Mississippi. Remove lid and stir to release heat. Press plastic wrap to the top of the surface and place in fridge to cool completely, preferably overnight or all day.
- Once mixture is cold throughout (not a trace of warmth), pour into prepared ice cream maker and follow manufacturers instructions. Churn until the mixture resembles soft-serve ice cream, about 25 minutes. Quickly pour ice cream into a plastic or metal container. (Glass always gives me trouble.) Spread out evenly. Press plastic wrap into the surface, cover with lid, and place in freezer until frozen solid, overnight or all day.
- Once frozen, ice cream is scoopable straight out of the freezer.
