I’ve gotten into the habit of making almost all of our ice cream recipes dairy free. I like knowing that when they’re stashed away in the freezer, if we get company, (pretty much) everyone can indulge. I usually still go the custard route but I was feeling lazy over Christmas break and had promised Max that we could make chocolate ice cream, so I decided to adapt my favourite chocolate ice cream to be Philadelphia style (meaning, no eggs). It was a hit on all accounts – cool and creamy with a deep chocolate flavour. The chocolate is strong enough to mask the coconut so even those who aren’t fans of coconut should still enjoy this.
Straight out of the fridge after cooling overnight, it already has the thickness of a custard. Thanks to melted chocolate and the thickness of coconut milk we did not miss the eggy custard base one bit. It makes the process quicker and easier, and is just as good – I think I may just be lazy from now on and always make it this way!
- 2 cans coconut milk (full fat)
- ¾ cup sugar
- 3 tablespoons Dutch-process cocoa powder
- pinch salt
- 5 oz. semi-sweet chocolate, roughly chopped
- ½ teaspoon pure vanilla extract
- Pour 1 can of coconut milk into a medium-sized saucepan. Whisk in sugar, cocoa powder, and salt. Bring to a boil, reduce heat and simmer for 30 seconds, whisking constantly. Remove from heat and stir in chocolate until fully melted. Stir in remaining can of coconut milk along with vanilla. Allow to cool to room temperature, stirring occasionally. Cover and refrigerate for 8 hours or overnight.
- Give the chilled ice cream base a stir before processing in an ice cream maker, according to manufacturers instructions. Place in a chilled container and freeze for several hours, or until firm.
Adapted from The Perfect Scoop.