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flameDessertVegetarian
Mocha Almond Fudge Vegan Ice Cream
Serves1 quart
Ingredients
- 2 15-ounce cans full-fat coconut milk
- 5 tablespoons dark roast coffee, coarsely ground (decaf if desired; we used illy Whole Bean Dark Roast)
- 2 tablespoons cornstarch
- ⅓ cup agave syrup
- ⅓ cup coconut sugar
- 1 ½ teaspoons vanilla extract
- ½ cup almonds
- 2 ¼ ounces semi-sweet chocolate (¼ cup + 2 tablespoons chocolate chips), vegan if desired
- 1 tablespoon tahini
- 1 teaspoon cocoa powder
Instructions
- 1. Freeze the ice cream maker base overnight.
- 2. Coarsely grind 5 tablespoons coffee.
- 3. Add the coconut milk to a medium sauce pan. Remove ¼ cup of the liquid to a small bowl; mix with 2 tablespoons cornstarch and set aside.
- 4. Bring the coconut milk, ⅓ cup agave syrup, ⅓ cup coconut sugar, and coffee to a simmer. Add the cornstarch mixture and whisk frequently until thickened, about 6 to 8 minutes. Remove from heat and stir in 1½ teaspoons vanilla. Strain through a fine-mesh sieve into a 1-gallon Ziplock bag. If churning immediately, place the bag in an ice bath for 30 minutes until cool; if churning the next day, refrigerate 4 hours or overnight (either way, the mixture should be as cold as possible before churning).
- 5. While the mixture cools, place ½ cup almonds in a dry skillet and toast over medium low heat, shaking often, until fragrant, about 5 minutes. Remove from the heat and let cool, then chop and reserve.
- 6. Churn the ice cream in an ice cream maker until it thickens to the consistency of soft serve.
- 7. When the mixture appears nearly the consistency of soft serve, add the chopped nuts. Place ¼ cup + 2 tablespoons chocolate chips, 1 tablespoon tahini, and 1 teaspoon cocoa powder in a glass measuring cup, then microwave at 20 second intervals until melted, stirring after each interval. Drizzle the chocolate into the ice cream, using a spoon to pour since the chocolate mixture is thick. If desired, break up larger chunks with a spoon while the mixture churns. When the chocolate is just incorporated, turn off the ice cream maker (the chocolate step should only take a few minutes).
- 8. Eat immediately for a soft serve consistency, or for a hard ice cream texture, freeze using the following instructions: press a piece of parchment or wax paper into a sealable container, then scrape the ice cream into the container using a spatula, making sure to scrape in the bits frozen to the edges of the ice cream maker base. Freeze for 4 hours for a hard ice cream texture.
Originally published at Acouplecooks.com. Reproduced for personal collection.