I’m well aware that I’m an outlier when it comes to the subject of ice cream. As a child I could easily pass up a bowl of ice cream for just about any other baked” item. I remember being disappointed if I went to a birthday party where sundaes were served in lieu of cake. In my book that was straight up heresy. Who doesn’t do cake at a birthday? Oh, and cake that is automatically served with a scoop of ice cream? Now that’s just plain crazy talk. I mean, maybe someone doesn’t want the delicate crumb of their cake sopping up that puddle of melted ice cream.
Before anyone begins to worry about my sanity, I will reveal that I have a weakness for one kind of ice cream…..coffee ice cream. Creamy, rich, and complex, I love the stuff. From a disturbingly early age I was addicted to Haagen Daz Coffee Ice Cream. Now that I no longer eat dairy I was content to savor my memories and move on. Or so I thought.
Then this summer, I began tinkering with coconut milk ice creams. The first time I tasted this fresh out of the ice cream maker, I was in love all over again. I think you will be too.
3 1/2 cups organic coconut milk, unsweetened
¾ cup agave syrup
2 teaspoons cocoa powder
pinch of salt
3/4 cup chocolate chunks or chocolate chips (for stirring in at the end)
—> In a large glass bowl mix all ingredients EXCEPT the chocolate chunks vigorously- until your ice cream base is well combined. I use an immersion blender for this task, but a hand held mixer will work too.
—> Refrigerate for at least 3 hours or overnight.
—> Mix in ice cream maker according to manufacturer’s directions. I process mine for no longer than 20 minutes in order to preserve a creamy texture.
—> When the ice cream is done mixing, stir in chocolate chunks with a sturdy spatula. The ice cream will look like soft serve frozen yogurt at this point and it should be fairly easy to mix the chocolate in by hand.
—> Place ice cream in an airtight container and freeze for an hour or two before serving. (if you can wait that long!)