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 love 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, Rhubarb, Cookies n Cream, Mincemeat, Mint Choc Chip, Blackberry 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…..
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
I am sharing my Vegan No Churn Rich Chocolate Ice Cream with :
Cook Blog Share with Hijacked By Twins
Brilliant Blog Posts with Honest Mum
Cook Once Eat Twice with Searching for Spice
We Should Cocoa with Tin and Thyme
Vegan No Churn Chocolate Ice Cream
- 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.
- Before you begin, ensure that the bowl you are using to make the ice cream can fit into the freezer (temporarily).
- 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).
- 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.
- Add the chilled condensed coconut milk, vanilla extract and powdered cacao and fold through until fully combined.
- 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.
- Pour the ice cream batter into an airtight container and freeze until firm.
- 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.