Coconut Milk Chocolate Ice Cream Recipe

To make a delicious vegetarian chocolate ice cream, you can choose from several recipes that utilize different ingredients to achieve a creamy and rich texture. Below are two popular methods: one using coconut milk and the other using cashews.

Coconut Milk Chocolate Ice Cream Recipe

Ingredients

• 14 ounces canned coconut milk (full fat, unsweetened)
• 14 ounces canned coconut cream (unsweetened)
• ½ cup white granulated sugar
• ¼ cup golden syrup or maple syrup
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 7 ounces vegan dark chocolate (chopped)

Instructions

1. Prepare the Ice Cream Maker: The day before, place the freezer bowl of your ice cream maker in the freezer to ensure it is thoroughly chilled.
2. Combine Ingredients: In a pot, mix the coconut milk, coconut cream, sugar, syrup, and cocoa powder. Heat over medium heat until it simmers, stirring regularly to combine.
3. Add Flavorings: Remove from heat and stir in the vanilla extract and chopped dark chocolate. Allow it to sit for a minute to melt the chocolate, then whisk until smooth.
4. Blend: Use an immersion blender to blend the mixture for about 30 seconds until smooth. If you don’t have an immersion blender, transfer it to a regular blender.
5. Chill: Transfer the mixture to a sealable container and refrigerate until completely chilled.
6. Churn: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20 minutes).
7. Freeze: Transfer the churned ice cream to a loaf pan, cover with foil, and freeze until firm (about 2-4 hours).
8. Serve: Enjoy your homemade chocolate ice cream topped with extra chopped dark chocolate if desired.

Cashew-Based Chocolate Ice Cream Recipe

Ingredients

• 1 ½ cups raw cashews (soaked in water for at least 4 hours)
• 1 ¾ cups plant-based chocolate milk (like oat or soy)
• ½ cup white sugar
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon instant espresso powder (optional)

Instructions

1. Soak Cashews: If you haven’t already, soak the cashews in water for at least 4 hours or boil them for about 10 minutes until tender.
2. Blend Ingredients: In a blender, combine the soaked cashews, plant-based chocolate milk, sugar, cocoa powder, vanilla extract, and espresso powder (if using). Blend until completely smooth and creamy.
3. Churn: Pour the mixture into your ice cream maker and churn according to your machine’s instructions until it reaches a soft serve consistency (about 25 minutes).
4. Freeze: For firmer ice cream, transfer it to a sealable container and freeze for about 2 hours or overnight.
5. Serve: Scoop out and enjoy your creamy cashew-based chocolate ice cream! Store any leftovers in the freezer for up to two weeks.

Both recipes provide a delightful way to enjoy vegetarian chocolate ice cream with rich flavors and creamy textures!

You can certainly use almond milk instead of coconut milk in your chocolate ice cream recipe, but the texture may not be as creamy. Almond milk has a lighter and thinner consistency compared to the rich, velvety texture of coconut milk, which is due to its higher fat content. While almond milk can work in ice cream, it may result in a less creamy final product and could lead to more ice crystals forming.

Toppings for Vegan Chocolate Ice Cream

Here are some excellent vegan-friendly toppings to enhance your chocolate ice cream experience:

• Chopped nuts (e.g., almonds, walnuts, or pecans)
• Vegan chocolate chips or chunks
• Fresh fruits (e.g., berries, bananas, or sliced peaches)
• Coconut flakes (to add a tropical twist)
• Nut butters (like almond or peanut butter)
• Vegan whipped cream
• Chocolate syrup or caramel sauce
• Crushed cookies (like Oreos or graham crackers)

Making Ice Cream Without an Ice Cream Maker

If you don’t have an ice cream maker, you can still make delicious ice cream using the following method:

1. Blend Ingredients: Prepare your ice cream mixture as usual.
2. Freeze: Pour the mixture into a shallow container and place it in the freezer.
3. Stir Regularly: Every 30 minutes, stir the mixture vigorously with a fork to break up any ice crystals. Repeat this process for about 2-3 hours until the ice cream reaches your desired consistency.

Other Non-Dairy Milks for Ice Cream

In addition to almond milk, other non-dairy milks that can work well in ice cream recipes include:

• Soy milk: Creamier than almond milk and provides a good texture.
• Oat milk: Known for its creamy consistency and mild flavor, making it a great alternative.
• Cashew milk: Richer than almond milk and can add a nice creaminess.
• Hemp milk: Offers a unique flavor and is nutritious, though it may not be as creamy.

Substituting Cashews with Other Nuts

You can substitute cashews with other nuts for different flavors in your ice cream. Here are some options:

• Macadamia nuts: For a rich and buttery flavor.
• Pecans: Provide a sweet, caramel-like taste that complements chocolate well.
• Hazelnuts: Add a delightful nutty flavor that pairs beautifully with chocolate.

Using different nuts will not only change the flavor profile but also the texture of your ice cream, so feel free to experiment!