Vegan Chocolate Ice Cream with Chocolate Crackle
Chocolate Ice Cream is one of my favorite flavors. Even though this is not made with milk or eggs, it is so rich and creamy. With little chocolate chunks mixed within, this is my favorite coconut cream ice cream.
Equipment
- Ice Cream Machine
Materials
Cream Base
- 2 15 oz cans of coconut cream
- 1 cup sugar
- 2 cups non-dairy milk It would be best to use a creamy non-dairy milk, like soy, oat, or pea milk.
- 4 tbsp cornstarch
- 1/4 cup cocoa powder
- 1/2 tbsp vanilla extract
- 1 pinch salt
Chocolate Crackle
- 1/4 cup dairy free chocolate chips
- 1 tbsp coocnut oil
Instructions
- You will add the coconut cream to a pot with the sugar, cornstarch, milk, and cocoa powder.
- Heat mixture while constantly whisking to make sure a skin doesn't form. Boil until it thickens and coats the back of a spoon.
- Strain mixture and put in a heat-safe container. Add vanilla extract and salt. Cover with plastic wrap (that touches the surface of the cream) and chill until completely cooled.
- In the microwave, melt the chocolate chips and coconut oil. Mix until it is smooth.
- Startup ice cream machine (see note below), and pour cream in. Churn for about 20 minutes until it begins to thicken. Pour in the chocolate mixture slowly while it is churning.
- Keep churning until it turns a soft serve consistency. Place in a freezer safe bowl and freeze for several hours before serving.
Notes
- If you don't have an ice cream machine, you can place it in the fridge and stir it every 5 minutes or so until frozen completely. It won't be as creamy, though.