I realize it doesn’t make any sense to do an ice cream post when it’s frigid outside. The truth is I wanted to post this recipe for my son and his wife (you’re welcome, Ry). The other reason is that I’m in that Valentine Chocolate mood. You won’t believe that it is dairy and egg free. It’s just as creamy as any dairy based ice cream that I make. I happen to have some Lactose intolerant members of my family along with a couple that are vegan. This recipe keeps everyone happy. Best of all my husband can’t tell the difference and we aren’t going to tell him…are we?
My next post will be on the difference between cocoa powder and cacao powder. Is there a difference and which one should you use in recipes? You’ll have to stay tuned for next weeks post for the answer. For this recipe I will be using raw cacao powder for health and taste reasons. I love it!
In a blender or a mixer add the coconut milk, cacao powder, cane sugar, salt, vanilla and agave.
Turn blender on slowly until mixture is pretty much mixed together. Then turn it to medium/high speed and continue to mix for 1-2 minutes to allow for the sugar to dissolve.
Pour into a container and refrigerate for a few hours or overnight.
Add chopped hazelnuts. You can add more or less that the amount I use. Continue to run ice cream maker just until nuts are mixed in.
Scoop ice cream into a container and freeze until ready to serve. I personally like the soft texture that it is just as it completes freezing. If making ahead, plan on letting the ice cream sit out at room temp for about 10 minutes to soften a bit. Coconut ice cream freezes harder than dairy ice cream.
2 (14-oz) cans of coconut milk (do not use lite)
1/2 cup raw cacao powder
3/4 cup cane sugar
1/2 teaspoon salt
2 tablespoons agave
1 teaspoon vanilla
3/4 cup hazelnuts, toasted and chopped
Place all of the ingredients in a blender, except for the hazelnuts. Slowly turn on blender until the mixture comes together. Increase the speed to medium/high and blend for 1-2 minutes to help dissolve the sugar and make everything nice and creamy. Pour into bowl and refrigerate for 3 hours or overnight.
Freeze in an ice cream machine and follow the directions for your particular manufacturer. Once the ice cream has frozen, remove to another container and place in the freezer. Eat right away or freeze for later use. Makes 1 1/2 quarts.
Inspired by Bi-Rite Creamery
I shoot most of my pictures in my garage because I really like the lighting. It was probably 20 degrees outside while shooting. The up side is that my ice cream didn’t melt…at all! No dripping. No putting the ice cream back in the freezer to reset. The ice cream stayed the perfect.