Chocolate Vegan Ice Cream
If you are vegan or simply just trying to eliminate or go lighter on dairy you may have given up ice cream – but you don’t have to! Vegan Ice Cream was originally released as Vice Cream, but the new title gets to the point. Dozens of fruity, chocolaty, nutty, fragrant, rich and delicious frozen desserts that happen to be vegan. The use of cashews is prevalent and they provide a density often missing in vegan ice cream. This chocolate version will satisfy your chocolate cravings but also make sure to check out the Pineapple Mango for a tropical approach.
Recipes reprinted with permission from Vegan Ice Cream: Over 90 Sinfully Delicious Dairy-Free Delightsby Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press. Photographs copyright © 2014 by Clare Barboza
For the passionate chocolate lover, a simple chocolate ice cream may not be enough. Here I kick it up a notch by including chocolate chips, which add a delightful crunch to the creamy chocolate base and pander to the true chocolate addicts among us.
- 1 cup organic vegan chocolate chips, chopped
- 11⁄2 cups organic cashews or cashew pieces
- 11⁄2 cups purified water
- 1 cup maple syrup
- 1 tablespoon alcohol-free vanilla flavor
- 1⁄2 teaspoon alcohol-free almond flavor
- 1⁄2 cup unsweetened cocoa powder
- Place the chocolate chips in the freezer to chill.
- Combine the cashews, water, syrup, vanilla flavor, and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the cocoa powder and blend until evenly distributed.
- Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Remove the cover and blade from the ice cream maker and fold in the chocolate chips, distributing evenly. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.