Dark Chocolate Ice Cream
Which do you prefer, a bouquet of flowers or box of chocolate? Flowers and chocolate make me happy, so why not the best of both?!
This rich dark chocolate ice cream is sinfully creamy and delicious that no one will ever guess that it is dairy, soy and nut free as well! If you like a richer flavor, sub a 1/4 cup of espresso for part of the water. Or steep a few smashed cardamon pods in the chocolate base. Strain the pods before freezing. The recipe comes together quickly but you must allow the ice cream base to chill overnight before freezing in an ice cream maker. I keep a few flavors on hand for simple desserts during the holidays.
Make the chocolate ice cream base – In a large saucepan, add all of the ingredients except the vodka. Over medium heat, whisk the ingredients until the sugar has melted. Remove from heat and add the vodka. Pour into a bowl and chill overnight.
Transfer to an ice cream maker and process according to the manufacturers instructions until thick. Transfer to a quart storage container and freeze until solid, at least 4 hours or overnight.
makes about one quart
DARK CHOCOLATE ICE CREAM
- 2 cups water
- 1 ¼ cups organic cane sugar
- ¾ cup dutch processed cocoa powder
- ½ cup grated cacao butter
- ¼ cup refined coconut oil
- one 5 oz can coconut cream
- 1 tsp vanilla
- 3 tbsp vodka