Vegan Chocolate Ice Cream

This is good. Not just "pretty good for fake ice cream;" it's d*mn good.

  • 4 oz. dairy-free semisweet chocolate chips (Ghirardelli Double Chocolate Chips recommended)

  • Mixture #1:
  • 3/4 c. water
  • 1/2 c. corn syrup
  • 1 tsp. vanilla
  • Optional: 1 1/2 Tbsp. amaretto, Frangelico, Kahlua, or other coffee, chocolate or nut liqueur

  • Mixture #2:
  • 1 c. water
  • 3/4 c. commercial soymilk, almond milk or rice milk
  • 1/2 c. raw cashew pieces
  • 1/2 c. unbleached sugar or Grade A maple syrup
  • 1/4 c. Dutch cocoa powder (unsweetened)
  • 1 Tbsp. tapioca starch or instant tapioca
  • 1/4 tsp. salt
  • Optional: 1/2 c. chopped toasted nuts and/or 1/2 c. dairy-free semisweet chocolate chips

Melt the chocolate in a double boiler over barely simmering hot water. Keep melted over the hot water but off the heat.

Combine mixture #1 in a blender until well-mixed, then set aside in a bowl.

Blend mixture #2 in a blender until it is very smooth and frothy (make sure that it is not grainy at all). Place this mixture in a heavy-bottomed medium saucepan, and stir over medium-high heat until thickened.

Whisk mixture #1 into cooked mixture #2, along with the melted chocolate. Chill the mixture and then freeze according to the directions for your ice cream machine. Scoop into a 1-quart plastic container, cover, and freeze for several hours before serving.

Makes 1 quart

Per 1/2 cup serving: 253 calories; 3g protein; 9g fat; 40g carbohydrate; 0mg cholesterol

Source: Nonna's Italian Kitchen by Bryanna Clark Grogan (The Book Publishing Company, 1998) ISBN1-57067-055-2

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