3/17/2014

vegan mexican chocolate ice cream

Yum

Probably the only thing better than plain old chocolate (hellooo) is Mexican chocolate. Warm, earthy with a kick of spice, it's the only possible way that ice cream could be accurately described as warm. Seriously, one taste and you'll understand.

Still high on a mega-kick for dairy-free desserts, our latest delve into the vegan ice cream world had to include chocolate. Sure, we'd used chocolate chips (in a not-at-all vegan version, of course), but this time we decided to get serious.


The beauty of all of these ice cream recipes so far is the simplicity: just a few ingredients and not a whole lot else. Just one more reason I'm getting more and more excited about making our own food. No additives, ingredients I recognize (not to mention witness in front of my own face), and flavor that's remarkably more appealing than their über-packaged counterparts. (Don't get me wrong, though; there are still some ice cream brands out there doing the good stuff. Hats off you to, Alden. You get things.)


For this recipe, you will need:

2 15-ounce cans of unsweetened coconut milk (Coconut-base ice creams can tend to be a little icy. To reduce this possibility just a bit, you can always go with the full-fat variety of coconut milk. If you're looking to save on calories but keep good flavor, low fat versions are also available.)
1/4 cup agave syrup
1 cup dark chocolate chips (Equal Exchange or Sunspire are good options for chips that have zero milkfat)
1 tablespoon cinnamon
A pinch of sea salt
A pinch of cayenne pepper (trust me, a pinch is enough)
1 teaspoon ground espresso
1 tablespoon vanilla extract

In a medium saucepan, heat your coconut milk and agave over medium-high heat. Slowly bring to a boil. As soon as your mixture boils, immediately reduce to a simmer to avoid scalding. After 1 minute, remove from heat and stir in chocolate until completely melted. Allow this mixture to cool on a countertop for 1 hour.



After the hour is up, whisk in your spices, salt, espresso and vanilla. The last step is to churn following the instructions with your ice cream maker. For you KitchenAid users, simply use the pre-frozen attachment, churn for about 15 minutes, then transfer to a freezer-safe container for about 1 hour or until completely solid. Olé!

Who's going to say no to a third scoop?