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Dairy-Free Chocolate Chocolate Chip Ice Cream

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Alisa Fleming ~ Last week, I featured a review of Hannah Kaminsky’s new cookbook, Vegan A La Mode. We followed that up with a wonderful sample recipe from the book for Purple Cow Ice Cream. But believe it or not, Hannah has many more vegan ice cream recipes churning away, including this chocolate chocolate chip ice cream.

Though many of Hannah’s creations can almost be labeled as eccentric, this one displays her traditional side. The double dose of chocolate in this ice cream adds richness to what already promises to be a decadent treat.

Cool and refreshing, yet gourmet enough to be sold in a restaurant, the following Chocolate Chocolate Chip Ice Cream recipe beckons to be churned up in your ice cream maker today …

Vegan Chocolate Chocolate Chip Ice Cream

5 from 1 reviews
Dairy-Free Chocolate Chocolate Chip Ice Cream
 
Prep time
Total time
 
Recipe and photo by Hannah Kaminsky. This recipe has been time-tested both at home in Hannah's kitchen and at her work for a vegetarian restaurant / caterer. At work, they make a triple batch of this treat, but for you we have paired the recipe down to fit in most at-home ice cream makers.
Serves: 1 quart
Ingredients
Ice Cream Base:
  • ¼ Cup Dutch-Processed Cocoa Powder
  • 2 Tablespoons Arrowroot Powder / Starch
  • ¼ Teaspoon Instant Coffee Powder
  • ⅛ Teaspoon Salt
  • Generous Pinch Ground Cinnamon
  • 3 Cups Full-Fat Canned Coconut Milk
  • ½ Cup Light Agave Nectar
  • ½ Cup Semi-Sweet Chocolate Chips (pick a brand such as Enjoy Life chocolate chips to keep the recipe "free-from")
  • 1 Tablespoon Vanilla Extract
Stracciatella:
Instructions
  1. In a large sauce pan, combine the cocoa powder, arrowroot, coffee powder, salt, and cinnamon, distributing the dry ingredients evenly throughout. Pour in just about 1 cup of the coconut milk, and whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth and homogeneous, go ahead and add in the remaining coconut milk, along with the agave. Turn on the stove to medium heat, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.
  2. Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the vanilla extract, and let cool completely before moving it into the refrigerator to chill.
  3. Once fully chilled, churn in your ice cream maker according to the manufacturer’s instructions.
  4. When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.
  5. Transfer the ice cream into an air-tight container, and store in the freezer. Let solidify in the freezer for at least 3 hours before serving.
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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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