The best part of waking uuuup, is ice cream in my cuuuup!
It was a hot weekend. If you follow POP on Instagram, Facebook, and/or Twitter you'll see exactly how hot it really was and what I was up to! These hot summer spring days (it was 78 F in the shade!!f) combined with a larger freezer means that I have the profound privilege of making ice cream again! It really is the little things, isn't it?
To be completely honest, in anticipation of knowing we were going to have to move and the possibility of having a larger freezer...I've had a can of coconut milk in the fridge for like a month. This weekend, it was liberated and reincarnated into my Boozy Chocolate Ice Cream!
If you've never had homemade ice cream made with full-fat coconut milk...either get yo'self an ice cream maker, or become BFFs with someone who has one. This is the best darn tootin' ice cream I've ever had, and probably you too. Oh, I went there. Especially if you're still inhaling ice cream made with dairy *shudder*. Just say no, people.
A super creamy and luxurious, rich chocolate ice cream spiked with spiced rum. Dairy and egg free, and incredibly easy to make!
Boozy Chocolate Ice Cream
Serves 5
- 1 15 oz. can of full-fat canned coconut milk, chilled
- 1/4 cup + 2 Tbsp. vegan sugar
- heaping 1/4 cup unsweetened cocoa powder
- 2 Tbsp. agave nectar
- 2 Tbsp. spiced rum (or other alcohol)
- heaping 1/4 tsp. xanthan gum
- 1/4 tsp. salt
- 1/4 tsp. vanilla extract
Notes: I cannot vouch for the use of lite coconut milk. Just use the full-fat kind and eat less of it, trust me. Also, be sure to buy a quality brand that will separate when chilled, like Thai Kitchen. The alcohol compliments and boosts the chocolate and agave flavors, but if you wish, decrease by half or omit altogether and quadruple the vanilla extract. A little alcohol needs to be incorporated for the ice cream to maintain a creamy and somewhat softened texture. The xanthan gum can be omitted but I very, very highly recommend using it. It's one of the odd ingredients, but I use the stuff all the time. Finally, when the ice cream is done it will have a somewhat soft serve texture. The longer it freezes (like overnight) it will develop that perfect from the carton and not too hard texture.
The night before, place the can of coconut milk into the fridge. Place the ice cream mixture bowl, and whatever storage container (if you'll have leftovers or want a harder texture) into the freezer.
Combine all the ingredients into a blender and blend on high until well combined and very thick, a couple minutes.
Now, make the ice cream according to your ice cream maker. With mine, I pour the mixture into the frozen bowl while the machine is on and let it churn for about 20 minutes, until the ice cream is solid and no longer spins with the machine.
Serve immediately and store in the fridge in an airtight container.
Do not store in the ice cream maker bowl.
"Why didn't we make more?" Because I can't have 10 servings of this in the house. I would need an electric chair if you catch my drift. I have no self-control. Outta my way! *beep beep* I can see my future now...
Think coconut milk is a bit pricey? Consider this. Also, Thai Kitchen Coconut Milk is $3.99 a can up here in Alaska. Sneaky me, I get mine from Amazon for $1.18 a can and it ships for free. Here's a link! Confused about all the dairy alternatives? It's a fortunate problem to have, but here's some help. So stop drinking secretions from a cow's udder. That's icky, yo. Think outside the udder and drink some plants instead!
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German Word of The Day: Ice cream --> Eis (pronounced: eyes)
Good Deed of The Day: People like this don't deserve to have furry companions. Help this woman who rescued a dog from a horrible, snowy prison from being charged with theft!
[yumprint-recipe id='117']
