Creamy Vegan Chocolate Ice Cream

3a

Creamy Vegan Chocolate Ice Cream

Yield : 8 servings

Creamiest Vegan Chocolate Ice Cream – homemade, ultra creamy and scoopable chocolate ice cream made with cashews and coconut milk. Vegan and Gluten Free

INGREDIENTS:

¾ cup Cashews

1½ cups Water

¼ teaspoon Xanthan Gum

½ teaspoon Instant Espresso

2 Tablespoons Cocoa Powder

¼ teaspoon Salt

1 teaspoon Vanilla Extract

1 cup Coconut Cream

½ cup Coconut Milk

½ cup Cane Sugar

6 oz Dark Chocolate (Vegan)

2 Tablespoons Cornstarch

3

DIRECTIONS:
  1. In a blender, combine Cashews, Water, Xanthan Gum, Instant Espresso, Ccocoa Powder, Salt, Vanilla Extract, Coconut Cream and Coconut Milk. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan, leaving 1 cup of it behind.
  3. To the filled saucepan, add Sugar and Dark Chocolate. Stir over low heat until chocolate and sugar have fully melted and mixture is warm.
  4. To the remaining 1 cup of liquid, whisk in Cornstarch till dissolved. Gradually stream this mixture into the saucepan whilst whisking non stop. Once everything has been incorporated, whisk away until the mixture comes to a soft boil. This is to cook out the cornstarch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool to room temperature and then churn in ice cream maker. Alternatively, if you do not have an ice cream maker, follow steps for manual churning mentioned in my post.
  7. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, and freeze to allow it to further firm up.
Notes
* Before churning, the mixture will be very thick – this is normal. It is just the cornstarch thickening up. Whisk to loosen up first if you think it is too solid to chuck into the ice cream maker.

* Try to not cut down the amount of sugar in the recipe – ice cream needs a certain amount of sugar to inhibit it from freezing rock solid.

*If your freezer is really really cold, your ice cream may need to sit out for 10 minutes on the counter to soften up so that it is scoopable. My freezer is set to a higher temperature, so I do not need to do that

source:  crazyvegankitchen

 

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Dark Chocolate Ice Cream

Dark Chocolate Ice Cream

DARK CHOCOLATE  ICE CREAM

INGREDIENTS:

5 large egg yolks

¾ cup sugar

¼ cup special dark cocoa powder, measured then sifted

1 cup 1% or 2 % milk

1¾ cups heavy cream

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

DIRECTIONS:

  1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the sugar (6 tablespoons). Set aside.
  2. In a heavy stainless steel pan, combine the cocoa powder with the remaining sugar (6 tablespoons). Whisk in about ¼ cup of the milk to make a paste, adding a little more of the milk as needed to make it smooth and uniform. Whisk in the remaining milk, the cream, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  3. Carefully scoop out about ½ cup of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another ½ cup of the hot cream to the bowl with the yolks. Returning to the pan of cream on the stove, use a heatproof spatula to stir the cream as you slowly pour the egg and cream mixture from the bowl back into the pan.
  4. Continue to cook the mixture carefully over medium heat, stirring constantly, until the mixture is thickened, coats the back of the spatula, and leaves a clear mark when you run your finger across it.
  5. Strain the base through a fine-mesh strainer and into a clean container. Set the container into an ice bath, wash your spatula and use it to stir the base occasionally until it is cool. Then cover with plastic wrap and refrigerate the base for at least 2 hours or overnight.
  6. To freeze: Add the vanilla to the base and stir until blended. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, freezer for at least four hours.

source:  lovetobeinthekitchen

Death By Chocolate Ice Cream

2b

Death By Chocolate Ice Cream

Yield : 4 cups

A serious chocolate lover’s low carb ice cream recipe. I don’t mess around when it comes to healthy chocolate desserts

INGREDIENTS:

2 cups heavy cream

1 1/2 cups unsweetened cashew milk (or almond or coconut), divided

1/2 cup cocoa powder (for super dark ice cream, use Hershey’s Special Dark)

1/2 cup Swerve Sweetener

4 large egg yolks

3 ounces unsweetened chocolate, chopped (can also use Lily’s Chocolate

2 tbsp vodka (optional, helps reduce iciness)

1/2 tsp vanilla extract

1/4 to 1/2 tsp liquid stevia extract (or other sweetener, to taste)

1/4 tsp xanthan gum (optional, helps reduce iciness)

2

DIRECTIONS:

  1. Set a bowl over an ice bath and set aside.
  2. In a medium saucepan over medium heat, combine cream, 1 cup of the cashew milk, cocoa powder and sweetener. Whisk together until well combined and stir until mixture reaches 170F on an instant read thermometer.
  3. Whisk egg yolks in a medium bowl. Slowly add 1 cup of the hot cream mixture, whisking continuously to temper the yolks. Slowly add tempered yolks back into the saucepan, whisking continuously. Cook and stir until mixture reaches 175F on an instant read thermometer and is thick enough to coat the back of a spoon.
  4. Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth.
  5. Pour mixture into bowl set over ice bath and let cool 10 minutes. Then wrap tightly in plastic and refrigerate for at least 3 hours.
  6. Whisk in additional 1/2 cup cashew milk, vodka, if using, vanilla extract and stevia extract (mixture will be VERY thick until these ingredients are whisked in).
  7. Sprinkle surface with xanthan gum, if using, and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
  8. Once churned, you can serve immediately or you can pack in an air tight container and freeze until a little firmer (1 to 2 hours).

2a

Notes: Serves 8. Each serving has 9.09 g of carbs and 3.3 g of fiber. Total NET CARBS = 5.79 g.

Food energy: 303kcal Total fat: 27.16g Calories from fat: 244 Cholesterol: 173mg Carbohydrate: 9.09g Total dietary fiber: 3.30g Protein: 4.38g Sodium: 57mg

source: alldayidreamaboutfood

Rich Chocolate Ice Cream

55

Rich Chocolate Ice Cream – Custard Based

INGREDIENTS:

2 cups heavy cream

1 cup milk

3/4 cup cocoa powder ( I used Hershey’s)

1/2 cup semi sweet chocolate chips

4 large egg yolks

3/4 cup granulated sugar

1 teaspoon vanilla extract

DIRECTIONS:

  1. In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
  2. In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don’t cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
  3. Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
  4. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
  5. Completely chill mixture in the refrigerator for 4 hours or overnight is best. Freeze in Ice cream maker according to manufacturer’s directions.

source: chocolatechocolateandmore

Bittersweet Chocolate Ice Cream

36

Bittersweet Chocolate Ice Cream

Yield :  1quart

INGREDIENTS:

6 ounces bittersweet chocolate, roughly chopped
1 cup whole milk
1/2 cup sugar
6 large egg yolks
1 3/4 cups cold heavy cream
2 teaspoons vanilla extract

DIRECTIONS:
Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside.

Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight.

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

source: foodnetwork

German Chocolate Brownie Ice Cream

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German Chocolate Brownie Ice Cream

Yield : 1 1/2 quarts

INGREDIENTS:

For the Chocolate Ice Cream:
  • 7 egg yolks
  • 2 cups heavy cream
  • 1½ oz (1/2 cup) unsweetened cocoa powder
  • 2 oz unsweetened chocolate, finely chopped
  • 1½ cups milk
  • 1⅓ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
  • 4 oz (1/2 cup) heavy cream (can substitute evaporated milk)
  • 3¾ oz (1/2 cup) packed brown sugar
  • 3 oz unsalted butter
  • 2 egg yolks
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¾ cup (2 oz) sweetened shredded coconut
  • ¾ cup ( 2⅓ oz) toasted pecans, coarsely chopped
To Assemble:
  • 3 cups brownie chunks, cut into ½-inch squares  (see recipes for brownies)
  • 8 waffle cones
  • 8 oz semi-sweet chocolate
  • ½ cup toasted pecans, coarsely chopped
  • ½ cup toasted shredded coconut

DIRECTIONS:

 

To Make the Chocolate Ice Cream:
  1. Place the egg yolks in a medium bowl, whisk briefly to break up the yolks, then set them aside.
  2. Combine the cream, cocoa powder, and chopped chocolate in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the mixture, whisking frequently, until the cocoa and chocolate are blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly, and scraping the bottom of the pan so that it doesn’t scorch. The mixture will get thicker. After a minute, pour the cream through a strainer into a large bowl or container.
  3. Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
  4. Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
  5. Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you’re ready to churn it.
  6. When the custard is chilled, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions until it is a soft-serve consistency.
To Make the Coconut-Pecan Frosting:
  1. Combine the cream, sugar, and butter in a medium saucepan over medium heat. Heat the mixture almost to boiling, stirring often so it doesn’t scorch. While it heats, whisk the yolks together in a medium bowl.
  2. Once the cream mixture is at a simmer, begin whisking the yolks while you slowly stream about half of the cream into the yolks. Then, return the saucepan to the heat and whisk the cream while you pour the yolks into the pan. Continue to cook, whisking often, until the custard thickens and coats the back of a spoon, about 170 F (77 C) on a candy thermometer (about 4-5 minutes of cooking).
  3. Remove the custard from the heat and stir in the salt, vanilla, coconut, and pecans. Cool to room temperature, then press a layer of cling wrap on top and refrigerate until you’re ready to use it. The frosting can be made several days in advance. Bring it to room temperature before assembly, since it will be softer and easier to work with if it’s not cold.
To Assemble:
  1. Add the brownie chunks to the churned chocolate ice cream and stir them in until well-mixed. Scrape about a third of the ice cream into the chilled 9×5-inch pan, then spread it into an even layer. Scrape about half of the coconut-pecan frosting on top, and swirl it in. Continue to layer ice cream and frosting, swirling the frosting into the ice cream, until all of the components are layered in the pan. Press a layer of cling wrap on top and freeze the pan for 2-3 hours, until the chocolate ice cream is firm.
  2. While you wait, prepare the cones: melt the semi-sweet chocolate in a microwave-safe bowl. Dip the cones into the chocolate so that the top is covered with about an inch of chocolate. While the chocolate is still wet, sprinkle it liberally with toasted coconut and chopped pecans. Set the cones on a baking sheet covered with parchment or waxed paper, and refrigerate until the chocolate is set. Serve the cones with scoops of ice cream. If the ice cream is too hard to scoop straight from the freezer, let it sit on the counter for 10-15 minutes, or microwave it in short 10-second bursts until it softens slightly.

source : sugarhero

Chocolate Mint Swirl Ice Cream

11

Chocolate Mint Swirl Ice Cream

Yield : 1 quart

INGREDIENTS:

7 egg yolks
2 cups cream
1/2 cup unsweetened cocoa powder
2 oz unsweetened chocolate, finely chopped
1 1/4 cups milk
1 1/3 cups sugar
pinch salt
1 tsp vanilla extract
3/4 tsp mint extract, or more to taste
10 mint Oreos, coarsely chopped

For the white chocolate swirl:
2/3 cup (4 oz) white chocolate, finely chopped
1/3 cup heavy cream
1 tbsp butter, at room temperature
pinch salt
1/2-3/4 tsp mint extract, to taste

DIRECTIONS:

Place the egg yolks in a medium bowl and set aside. Combine the cream and cocoa powder in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the cream and cocoa, whisking frequently, until the cocoa is blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly. The mixture will start to get thicker.

Remove the pan from the heat and add the chopped unsweetened chocolate,, whisking it in until it’s melted and smooth. Pour the cream through a strainer into a large bowl or container.

Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.

Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you’re shooting for 175 F (80C).

Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract and mint extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)

While the custard chills, prepare the white chocolate swirl. Combine the cream and white chocolate in a bowl, and microwave in 30 second increments, stirring after every 30 seconds to prevent overheating. Once the white chocolate is melted, add the butter, salt, and 1/2 tsp mint extract, and whisk them in until you have a smooth, shiny mixture. Taste it and add more mint extract, if desired. Press a layer of cling wrap on top and either refrigerate it until it is the texture of peanut butter (about 30-45 minutes) or leave it at room temperature overnight to firm up.
When the custard is chilled and the white chocolate mint swirl is ready, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions. Gently stir in the chopped Oreos.

Scrape about a third of the ice cream into the cold loaf pan and smooth it into an even layer. Drizzle/spoon a third of the white chocolate swirl on top in a haphazard pattern. Top with half of the remaining ice cream, and continue to layer the ice cream and drizzled white chocolate. Finish off with a swirl of white chocolate, and smooth it into an even layer. Cover the ice cream with cling wrap, and return to the freezer to firm up completely.

source : sugarhero

Vegan Chocolate Banana Peanut Ice Cream

4

Vegan Chocolate Banana Peanut Ice Cream (No Ice Cream Machine Needed)

 

INGREDIENTS:

5 ripe bananas, cut into bite sized pieces

100 ml coconut milk (**)

85 grams cocoa powder

1 tablespoon natural peanut butter

(**) Alternatively, use almond, soy, oat or another milk alternative. Cow’s milk can also be used, but then of course, your “ice cream” won’t be vegan.

Directions

1 Place all ingredients in a blender and pulse until smooth. The mix should be thick but not chunky. If you have any banana chunks in the mix, add a bit more coconut milk and blend again.

2 Next, pour the mix into a freezer safe container and freeze for at least 4 hours.

3 After 4 hours, the mix should be hard to the touch, which means it is set.

4 Serve and enjoy!

 

Chocolate Chocolate Chip Ice Cream

13

Chocolate Chocolate Chip Ice Cream

Yield : 3 quarts

INGREDIENTS:

3/4 Cup Dutch-Processed Cocoa Powder
6 Tablespoons Arrowroot
1 Teaspoon Instant Coffee Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
9 Cups Coconut Milk
1 1/2 Cups Light Agave Nectar
1 1/2 Cups Semi-Sweet Chocolate Chips
3 Tablespoons Vanilla Extract

Stracciatella:

1 1/2 Cups Semi-Sweet Chocolate Chips

In a large sauce pan, combine the cocoa powder, arrowroot, coffee powder, salt, and cinnamon, distributing the dry ingredients evenly throughout. Pour in just about 1 cup of the coconut milk, and whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth and homogeneous, go ahead and add in the remaining coconut milk, along with the agave. Turn on the stove to medium head, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.

Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the vanilla extract, and let cool completely before moving it into the refrigerator to chill. Be patient; a vat of ice cream base this size can take a long time to sufficiently come down in temperature.

Once fully chilled, churn in your ice cream maker according to the manufacturer’s instructions. If you have a smaller ice cream maker like me, you will need to churn it in batches.

When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.

Transfer the ice cream into an air-tight container, and store in the freezer. Let solidify in the freezer for at least 3 hours before serving.

source : bittersweetblog