Okay, it's technically not ice cream, but you wouldn't know and I'm going to calling that anyways. Here's my take on dairy free (vegan) ice cream. It's got a decadent chocolate base, crushed dark chocolate chunks. A total winner. Rich is pretty damn lucky, wouldn't you say?
No recipe, because I didn't use one.
No recipe, because I didn't use one.
The ingredients in this base are the following: raw cashews, coconut milk, water, sugar, vegetable oil, dark chocolate, cocoa powder, guar gum, xanthan gum, salt and vodka.
Everything gets blended together, save for the booze and then heated to just about a simmer. Then it gets cooled overnight and the next day vodka is added then it's churning time!
Take a look at the textural differences as the machine works.
Just poured in, still totally liquid.
As the frozen bowl spins, it turns the liquid into a thin sheet ice. The scraper then removes it off the sides of the bowl and back into the mix, where the process repeats itself, all while incorporating air.
It's all pretty mesmerizing to watch!
Approximately 20 minutes later, what use to be liquid and flowing has now turned into a lovely soft serve consistency.
This makes it the perfect time to add in the chocolate bits.
After the chocolate gets added in, the ice cream gets another couple of minutes in the machine and then it's done!
Ugh, just look at that deliciousness.
Super chocolatey and creamy. It's fine to eat just like this, but I like a more scoopable ice cream.
I transferred all the yumminess into a container and into the freezer it went.
The vodka is optional, but it helps with the scoopability of the ice cream once it gets put into the freezer. As we know, alcohol doesn't freeze! Plus, it's only about a tablespoon or so. I won't make ice cream without it!
All of this mess is mine.
Not a drop wasted.
Obligatory.