Makes about 1 quart When we first opened our ice cream shop, our vegan (dairy-free) ice cream was made with soy milk and silken tofu. It was good, but not great, and it lacked the rich creaminess of our dairy-based ice creams. Then it occurred to us: coconut milk! It has plenty of fat for a creamy mouthfeel, and the coconut flavor is a terrific pairing for chocolate.
Don’t be tempted to use “lite” coconut milk; the full amount of fat is essential for delicious results.
TECHNIQUE: Sorbet
SPECIAL EQUIPMENT: Ice cream machine
CHILLING TIME: At least 1 hour or up to overnight
SHELF LIFE: 1 week
INGREDIENTS
- 2 cans (13.5 ounces each) coconut milk
- ¾ cup sugar
- 2 ounces (½ cup plus 1 tablespoon) cocoa powder, measured then sifted
- ¼ cup tapioca syrup or corn syrup
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
MAKE THE BASE
- Combine all of the ingredients in a blender or food processor and purée until blended and smooth.
- Transfer to a container, cover, and refrigerate for at least 1 hour, or up to overnight.
FREEZE THE ICE CREAM:
- Freeze in your ice cream machine according to the manufacturer’s instructions, being careful not to overchurn.
- While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer.
- Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for about 4 hours.
MAKE IT YOUR OWN
- Add ½ cup each chopped almonds and diced marshmallows to make rocky road!
SERVE IT WITH …
- Toasted Coconut Ice Cream or Caramelized Banana Ice Cream
- Caramel Sauce and chopped toasted almonds.
