This chocolate ice cream is the definition of decadence! It is dairy free, gluten free, and soy free. This is by far the family favourite ice cream flavour.
Quick note: you will need an ice cream maker to make this and I do personally use the Deluxe Cooking Blender.
I’m not particularly skilled in the kitchen, so I opt for toys. If you have the skills I have the directions for that as well, however be aware that I take the easy no fail approach every time.
Ingredients:
- 1 & 1/4 cup chocolate almond milk
- 1 cup raw cashews
- 1 can coconut milk
- 1/4 cup sugar
- 1/3 cup cocoa
- 1/4 cup maple syrup
- 1/4 tsp salt
- 6 egg yolks
- Add in (after mixture is prepared) chocolate extract
Directions with Deluxe Cooking Blender:
- Add ingredients (except add in) to the Blender
- Turn dial to GRIND and start
- When complete turn dial to SAUCE and press start
- When prompted to ADD press cancel
- Add 2 tsp chocolate extract
- Pulse to mix.
- Pour mixture through fine mesh strainer into a bowl.
- Refrigerate for 4 hours or overnight
- Pour mixture into ice cream maker for 25 minutes or until it resembles soft serve
- Scoop into freezer safe container and store in freezer
Alternate directions
- Add ingredients (except add ins) to a high powered blender and blend until smooth
- Transfer mixture to stovetop and heat until it is over 165 F and below 185 F. Over 165 F makes sure the eggs are tempered and you will not risk illness. Over 185 F makes scrambled eggs… which are better for breakfast than they are in ice cream.
- When mixture is to temperature add 2 tsps of chocolate extract.
- Stir
- Pour mixture through a fine mesh strainer into a bowl
- Refrigerate for 4 hours or overnight
- Pour mixture into ice cream maker for 25 minutes or until it resembles soft serve
- Scoop into freezer safe container and store in freezer
Chocolate extract adds depth of flavour that would otherwise be lacking. Chocoholics do not skip this ingredient.
Take out of the freezer 5-10 minutes before serving to make for easier scooping.