Saturday, 30 December 2017

Vegan No Churn Rich Chocolate Ice Cream (gluten free, dairy free, nut free, vegan)


I hope you all had a wonderful Christmas. It has been a while since I posted and I expect this to be my final post before the end of the year..... It's a good one though..... a Vegan No Churn Rich Chocolate Ice Cream made with my new favourite ingredient...... sweetened condensed coconut milk from the guys at Nature's Charm. Seriously..... I can't get enough of the stuff and have been experimenting all over the place with it (although no-churn ice cream seems to be my favourite vice at the moment....).


I'm a huge fan of no-churn ice creams and there is often a freshly-made tub of some flavour creation at GFHQ, which just about touches the freezer shelf for a few moments before being devoured. I have some amazing recipes which have been made over and over again..... My legendary Baileys no churn ice cream is a firm favourite, closely followed by a delicious Balsamic Roasted Strawberries and Cream ice cream.

But you can also choose from a menu of other no churn ice creams at Gluten Free Alchemist, which range through Cherry-Chocolate Brownie, RhubarbCookies n Cream, Mincemeat, Mint Choc Chip, or Rhubarb, Blueberry & Honey. The list will continue to grow!

The down side is that whilst I love each and every one of them, they are made with high volumes of cream and I seem to be developing an increasing sensitivity to dairy products (as well as being worried about the family risk of high cholesterol), which means I really need to start seeking alternatives.


You can imagine my excitement then, when I discovered tins of condensed coconut milk in our favourite local whole food shop. Actually excitement doesn't do my reaction justice..... I was seriously ecstatic..... I developed an almost possessive siege-like mentality (briefly!), looking around suspiciously to see whether anyone else might have spotted it and be moving in to snatch the tins from under my nose..... then I grabbed a large basket and bundled pretty much the whole shelf-load, before sidling up to the counter trying to look as normal as I could and quickly bagging the lot!....... I mean who was I kidding? I looked like some crazed loon with the oddest addiction on the planet. But you know what? Those cans have brought a smile to my face and lots of new-found creativity and I feel smug that I snaffled them before anyone else got their hands on them.....

This particular recipe for Chocolate Ice Cream was my first vegan no-churn success and boy does it taste amazing! I have now made it three times due to its popularity.

Although it freezes quite hard, if allowed to sit at room temperature for a short while before serving, it becomes gorgeously rich and creamy.


I did consider whether I could add anything to the mix that would keep the ice cream softer straight from the freezer (as it doesn't contain the higher level of fat that you would get from the use of dairy cream and dairy-based condensed milk, you have a higher level of liquid-ice (although it doesn't taste 'icy') and thus, it sets harder). I didn't want to add more sugar (which can help to protect the liquid from freezing solid) and I didn't want to add anything artificial for the purpose, so I stuck with a slight warming before eating process...... It works, so I'll stick with it for now!

The ice cream also uses raw cacao which gives it a deep, natural chocolate hit and at least a hint of an anti-oxidant boost! Totally delicious and very decadent.....


I am sharing my Vegan No Churn Rich Chocolate Ice Cream with :



Cook Blog Share with Hijacked By Twins

Fiesta Friday #204 with Angie and Sandhya at Indfused






Brilliant Blog Posts with Honest Mum

Recipe of the Week with A Mummy Too






Cook Once Eat Twice with Searching for Spice

We Should Cocoa with Tin and Thyme







Free From Fridays with Le Coin De Mel and Free From Farmhouse




Vegan No Churn Chocolate Ice Cream

Ingredients

1 tin (320g) sweetened condensed coconut milk
cream from 2 x 400 ml tins full-fat coconut milk 
2 teaspoons vanilla extract
50g powdered raw cacao

Method

  1. You will need to chill your 3 tins of coconut milk overnight prior to making your ice cream. The straight coconut milk will separate whilst chilling and the cream within the can will harden during this process. 
  2. Before you begin, ensure that the bowl you are using to make the ice cream can fit into the freezer (temporarily).
  3. When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
  4. Whisk the coconut cream until light and airy. If it starts to become too loose, place the bowl in the fridge for half an hour to re-chill.
  5. Add the chilled condensed coconut milk, vanilla extract and powdered cacao and fold through until fully combined. 
  6. Place the bowl in the freezer for one to two hours (depending on how cold your freezer is) to harden slightly and then remove and whisk again to add air.
  7. Pour the ice cream batter into an airtight container and freeze until firm.
  8. When you are ready to eat, the ice cream may be quite hard (particularly if your freezer is set very cold). Remove from the freezer for a short while before serving to allow to soften slightly. 
Gluten Free Alchemist © 2013-18 unless otherwise indicated

23 comments:

  1. Would glycerine help. Anyway, sounds lovely.

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    1. Ooh... That's an idea! Thanks DC.... I'll do a bit of research! Happy New Year xx

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  2. It sounds amazing and looks so beautifully creamy too!

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    1. Thanks Corina. It worked really well..... Although it does need a little time at room temperature to get its full creaminess x

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    2. I'm so tempted! And thanks for sharing with #CookOnceEatTwice as well x

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  3. This looks perfect for our dairy intolerant teen who loves loves ice cream.

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    1. Thanks Elinor. My daughter really loves it.... It's great to have an easy to make dairy-free no churn alternative!

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  4. It never ceases to amaze that you can make vegan versions of so much. Glad this works for you. I have tried it once but less successful than yours looks - probably the softening would help. That must make the dairy problem much easier to cope with. Happy new year and look forward to reading more blog posts next year.

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    1. Thanks Johanna.... It seems there is an ever growing range of products which are easy substitutes and I am enjoying discovering them.... I will continue to work on the best way to soften for the freezer, but meanwhile I am happy to give it a few minutes to warm slightly! x

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  5. Happy New Year to you Kate. I need to track down that coconut condensed milk, this looks really lush.

    Also thank you so much for your support towards my blog over the years and I look forward to following your blog recipes in 2018.

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    1. Thanks Shaheen and Happy New Year to you too.
      I am really thrilled to have found the condensed coconut milk. I have loads of plans for it..... (I just need time!) xx

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  6. This looks so decadent! I really need to get some of that condensed coconut milk! I'm thinking vegan fudge could be made with it too!

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    1. Oooohhh yes.... Vegan fudge sounds delicious! I reckon it would work really well.
      I found mine in a health/wholefood store..... I'm sure it must be relatively easy to source xx

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  7. Look at those fabulous photos you clever lady! I've been wanting to get my hands on some coconut condensed milk for months for this very reason but can't seem to find it! I obviously need to come to your kitchen!!!!! I'm sharing this right now. Hope you had a lovely xmas and new year? xxx

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    1. Ahh thanks Vicki. I think it was luck that I stumbled on the condensed coconut milk..... but I may have gone a little overboard when I bought it (although most has disappeared over Christmas on various ice creams!). Good to hear you are back from your travels safely x

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  8. Any coconut milk alternatives, please? We are completely nut, dairy, egg and wheat free! x
    Thanks. x

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    1. Ooooh tricky one Belinda. I don't know of any commercial dairy free alternatives to the coconut condensed milk, unless you make your own condensed rice milk? A coconut intolerance/allergy is a rare thing even for those with a nut allergy (I didn't think coconuts were usually classed as nuts) and coconut is such a helpful sub for dairy of you can eat it..... Must be difficult for you x

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  9. Your ice cream looks and sounds absolutely delicious. It's exactly what ice cream should be: rich, decadent, and also easy to make :) Love it! I had no idea coconut condensed milk even existed! The possibilities are endless and I bet you're going to be writing ice cream recipe after ice cream recipe now!!! Thanks for joining in with #FreeFromFridays.

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  10. I really need to get my hands on some condensed coconut stuff. That stuff sounds amazing and I can't wait to experiment with it.

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  11. That looks amazingly chocolatey! I might have to try and find the condensed coconut milk! x

    http://www.jesseatsandtravels.com

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  12. Still need to find me dome of that gorgeous coconut condensed milk.....it's my main mission this month!

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