The richness of this chocoholic’s dream is reminiscent of frozen pudding. We like the milky consistency best when packed and frozen for just a few hours but you can also let it soften on the counter for 10 minutes if it has chilled for longer.
By Alisa Fleming
Makes about 1 quart
Free of: Gluten and all top allergens.
- 4 tsp cornstarch or arrowroot starch or tapioca starch
- 1/4 cup (60 mL) + 1 1/4 cup (310 mL) plain non-dairy milk (your choice: rice, flax, etc.)
- 1 1/2 cup (350 mL) full-fat canned coconut milk (2-4 tablespoons less than a full 14 oz can)
- 2/3 cup (160 mL) sugar
- 2 tbsp maple syrup or honey
- 1/4 cup (60 mL) cocoa powder
- 3 oz (84 g) dairy-free semi-sweet chocolate chips (scant 1/2 cup)
- 1/4 tsp salt
- 2 tsp vanilla extract
- Whisk the starch and 1/4 cup (60 mL) non-dairy milk alternative in a small bowl. Set aside.
- Put remaining 1 1/4 (310 mL) cup non-dairy milk alternative, coconut milk, sugar and maple syrup or honey in a saucepan.
Sift in cocoa powder. Whisk while bringing the mixture to a slow boil over medium heat. Allow to boil for 3 minutes. Briskly whisk in reserved starch mixture (to avoid lumps). Boil for 1-2 minutes. The mixture will thicken to a cream consistency.
- Remove pan from heat and whisk in chocolate chips, salt and vanilla until completely smooth.
- Let cool for 10 minutes before pouring the mixture into a container (I use a quart-sized or larger glass measuring cup). Cover and chill in the refrigerator for at least 2 hours.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
- Pack the soft ice cream in a freezer-safe container and freeze for several hours or overnight for hard-packed ice cream.
Alisa Fleming is Allergic Living’s Senior Editor and the founder of the Godairyfree.org website.
Recipe first published in Allergic Living magazine.