Chocolate Thrill Ice Cream

Chocolate Thrill Ice Cream

2/3 cup non-dairy chocolate chips
1 can (400 ml) coconut milk (regular, not light, I use Earth’s Choice organic brand)
2 tbsp coconut butter (at room temperature so softened; not coconut oil, see note)
1 cup chocolate almond milk (or other chocolate non-dairy milk)
2 tbsp brown rice syrup (see note)
3 tbsp cocoa powder
1 tsp pure vanilla extract
few pinches sea salt

Add in’s:
1/3 cup broken cookie pieces (chocolate coconut macaroons, chocolate chip, or other cookies of choice)
3 tbsp vegan chocolate syrup

First melt the chocolate in a bowl fitted over a saucepan with simmering (not boiling water). Stir through until just melted. Meanwhile, in a blender, add the coconut milk, coconut butter, almond milk, brown rice syrup, cocoa powder, vanilla, and salt. Once chocolate is melted, add to blender and puree ingredients until well combined (stopping to scrape down blender jar as needed). Transfer mixture to an ice cream maker (following manufacturer’s instructions). Once mixture has reached a soft-serve ice cream stage, add the cookie pieces, and let mix through for just a minute or so. Get a container to transfer mixture for storage in freezer. As you scoop/ladle mixture into container, drizzle in some chocolate syrup, without stirring through (work in a few layers). Once all ice cream/syrup is transferred to container, store in freezer until more firmly frozen and set.

Notes:

1) I use the Artisana brand of coconut butter. It is not the same as coconut oil, since it is a puree of raw (and organic) coconut meat. If you cannot find it in your local store, it is worth ordering online (ex: veganessentials.com). You can also try substituting raw cashew butter or macadamia butter.

2) After blending the ice cream mix (before churning), test taste for sweetness. If you think you’d like the ice cream sweeter, now’s the time to add another tablespoon or two of brown rice syrup, or even agave nectar. I like the level of sweetness with the specified measurements, but you may want it sweeter (or less sweet). Keep in mind that the mix will actually taste a little less sweet to your tongue once frozen, so the blended mix should taste a touch sweeter than you might expect.

3) You can add other goodies to this ice cream, including toffee pieces, toasted nuts, non-dairy truffles, etc!

Recipe © copyright 2009 Dreena Burton