Creamy Vegan Chocolate Ice Cream


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


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


  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.
* 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



Peppermint Stick Ice Cream with Hot Fudge Sauce

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Peppermint Stick Ice Cream with Hot Fudge Sauce

Yield: Makes 1 quart (1l) of ice cream, about 2 cups (500ml) hot fudge sauce


For the peppermint stick ice cream:

  • 1 cup (250ml) whole milk
  • 1 cup (200g) sugar
  • pinch of salt
  • 5 large egg yolks
  • 2 1/4 cups (560ml) heavy cream
  • 2 1/2 teaspoons (or more, to taste) peppermint extract
  • Red food coloring
  • 3/4 cups (115g) crushed candy canes

For the hot fudge sauce:

4 ounces (115g) unsweetened chocolate, chopped
3 tablespoons unsalted butter, cubed
1/2 cup (70g) powdered sugar
1/2 cup (120g) packed dark brown sugar
1/4 cup (25g) unsweetened cocoa powder
3 tablespoons light corn syrup or golden syrup
1/2 teaspoon kosher or sea salt
3/4 cup (180ml) heavy cream or crème fraîche
1 teaspoon vanilla extract

1. To make the peppermint stick ice cream, heat the milk, salt, and sugar in a saucepan.

2. Set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

4. Strain the custard into the heavy cream. Stir over the ice until cool, add the mint extract and taste, adding more if desired. Whisk in the red food coloring – since brands vary, you can add enough until it’s the color you want. (I used 8 drops of McCormick red food coloring.) Refrigerate the mixture thoroughly, preferably overnight.

5. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Add the crushed candy canes to the ice cream during the last two minutes of churning. Scrape the churned peppermint stick custard into a chilled container and freeze until ready to serve.

6. To make the hot fudge sauce, melt the chocolate and butter in a bowl set over a pan of barely simmering water, stirring until smooth.

7. While the chocolate is melting, in a medium saucepan, whisk together the powdered sugar, brown sugar, cocoa powder, corn syrup (or golden syrup), salt, and heavy cream or crème fraîche. Heat the mixture, stirring frequently, until it comes to a low boil. Continue to cook, stirring constantly, until the sauce starts to thicken, about 45 seconds. Remove from heat and whisk in the melted chocolate.

Serving: Scoop ic cream into bowls and drizzle each with a generous helping of hot fudge sauce. You can garnish the ice cream with additional bits of crushed candy canes, if you wish.

Storage: The hot fudge can be made up to one week ahead, and stored in the refrigerator. It can be rewarmed in a saucepan over low heat, adding water or milk to thin it out, if it becomes too thick.

source: davidlebovitz

No-Cook, No-Churn, 2-Ingredient Ice Cream


No-Cook, No-Churn, 2-Ingredient Ice Cream

Yield: 1 pint


1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract, almond extract, mint extract, or other flavoring, optional
2 cups heavy cream, cold

Measuring cups and spoon
2 large mixing bowls
Hand mixer, stand mixer, or immersion blender
8-inch loaf pan, 8×8-inch pan, pint containers, or other freezer container
Wax paper



  1. Pour the sweetened condensed milk into a large bowl.
  2. Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
  3. Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
  4. Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
  5. Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
  6. Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
  7. Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

Recipe Notes

  • Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it’s room temperature. Strain out the solids and refrigerate the cream until it’s completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
  • Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.

source: thekitchn

Dark Chocolate Ice Cream

Dark Chocolate Ice Cream



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


  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


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


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)



  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).


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

No Churn Chocolate Chip Cookie Dough Ice Cream

Choco Chip Cookie Dough Ice Cream



For the Chocolate Chip Cookie Dough:

¼ cup (1/2 stick) butter, softened

¼ cup brown sugar

2 TBS white sugar

½ tsp vanilla

2 TBS milk

¼ tsp salt

¾ cup to 1 cup flour

6 TBS mini chocolate chips

For the Ice Cream:

1 14oz can sweetened condensed milk

2 tsp vanilla extract

2 cups heavy whipping cream

6 TBS mini chocolate chips

Choco Chip Cookie Dough Ice Cream2


For the Chocolate Chip Cookie Dough:

  1. Cream together your butter and sugars until mixed and light.
  2. Add in your vanilla and milk and stir to combine.
  3.   ………………. check out full recipe at  lmdl

For The Ice Cream:

  1. In a large bowl combine your condensed milk and your vanilla extract.
  2. Whip your heavy cream in a large bowl until stiff peaks are formed, about 5 minutes on high.
  3. Fold your whipped cream into your sweetened condensed milk.
  4. Pour about ⅓ of your ice cream mixture into your 9×5 inch pan.

………………. check out full recipe at  lmdl

Bourbon Salted Caramel Ice Cream

Bourbon Salted Caramel Ice Cream



1 pint (2 cups) heavy cream
1 (14 oz.) Sweetened Condensed Milk
1/2 cup caramel sauce, homemade or store bought
1 teaspoon sea salt, or to taste
3 Tablespoons bourbon whiskey


  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, caramel sauce, sea salt, and bourbon. Fold in whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Rich Chocolate Ice Cream


Rich Chocolate Ice Cream – Custard Based


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


  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

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream



1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers


  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cream cheese, butter and food coloring. Fold in strawberries, graham crackers and whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.