Chocolate Dairy Free Ice Cream

Chocolate Dairy Free Ice Cream might be just the dessert you are searching for. One serving contains 566 calories, 11g of protein, and 20g of fat. This recipe serves 2 and costs $1.77 per serving. Several people made this recipe, and 219 would say it hit the spot. It is brought to you by Beantown Baker. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Summer event. If you have sugar, unsweetened cocoa powder, oreos, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Dairy Free Chocolate Ice-cream, Dairy Free Chocolate Ice Cream, and Dairy Free Chocolate Ice Cream Torte.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.

 

Step by step:

1. In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt.

2. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste.

3. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.Freeze mixture in ice cream maker, following the manufacturer's instructions.

4. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.

Nutrition Information:

covered percent of daily need

 

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