Dessert: Dairy Free Deep Mocha Ice Cream Recipe

From cupcakescocktailsandkids.com by Michelle Lara
Dessert: Dairy Free Deep Mocha Ice Cream Recipe

About a week ago my friend and fellow foodie Victoria Malmer posted on Facebook about a dairy free chocolate ice cream she had just made. I was instantly intrigued – partly because of the health/curiosity factor but also because Victoria is a great cook and baker.

We worked together at The Palm Beach Post and she was constantly bringing in treats for everyone {her iced coffee is what dreams are made of!}. She messaged me and offered me a pint and also agreed to guest blog and share her recipe with all of you!

It’s rich chocolate flavor is so indulgent it’s hard to believe it’s healthy.  

Recipe courtesy of Victoria Malmer // Photo by Michelle Lara - Cupcakes, Cocktails & Kids

 
Dessert: Dairy Free Deep Mocha Ice Cream Recipe

Recipe courtesy of Victoria Malmer / Photography by Michelle Lara

I love ice cream. I don’t think I’d trust anyone who doesn’t. But I’ve gradually given up dairy for environmental and health reasons, making Steve’s non-dairy “ice cream” my go-to dessert.
 
Unfortunately locally, I can only find one flavor: Steve’s cold brewed cinnamon coffee.  It is delicious, with a coconut-milk base, but I began to yearn for other flavors, so I bought an ice cream maker, a big fancy one: Cuisinart ICE-100
 
My first time, I started with a recipe from the blog Serious Eats, but I wanted deep, dark mocha – so I tinkered with the recipe.

Dairy Free Deep Mocha Ice Cream 2015-05-27 16:10:22

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  1. 2 cans coconut milk (I used organic)
  2. 1/2 to 3/4 cup coconut sugar (regular sugar is fine)
  3. 4 tablespoons espresso powder
  4. 2 bittersweet dark chocolate bars, chopped
  5. 4 tablespoons cocoa
  6. 2 tablespoons booze of your choice ( I used rum)
  7. 1.5 teaspoons vanilla
  8. 3/4 teaspoon salt

Instructions

  1. Warm everything in a non- reactive pan just until the chocolate melts. Then blend with stick blender, regular blender or whisk. Your are helping emulsify the fats, and incorporate the cocoa. Cool the mixture, then freeze according to your ice cream machine's instructions. Alcohol keeps ice cream from freezing rock-hard. You can use half coconut cream for a richer mouth feel.
  2. When the machine signals the ice cream is finished, you eat a few spoonsful, then scoop/spoon it into containers. This is when you want to stir in any mix-ins. Then, freeze for 1 hour. At that point, the ice cream is perfect. Yield is 3.5 pints. I had saved a bunch of the Steve's plastic containers. Yay!
  3. This turned out great. What I learned: the booze is crucial to keep the ice cream slightly soft. Flavors are muted when frozen, so go big. Salt is necessary in any dessert. To make this into plain chocolate ice cream, just omit the espresso. For kids, you might want to increase the sugar.

Notes

  1. This recipe, or the one from Serious Eats, is a great start for other ice cream flavors. Just be sure your liquid doesn't exceed your ice cream maker's volume capability.

Next up for me

  1. Bourbon Caramel Swirl, Strawberry ice cream, and then Thai Coffee ice cream with shards of Sharffenberger dark chocolate.

By Victoria Malmer
Adapted from Serious Eats
Adapted from Serious Eats
Cupcakes, Cocktails & Kids http://cupcakescocktailsandkids.com/
 
 

This turned out great. What I learned: the booze is crucial to keep the ice cream slightly soft. Flavors are muted when frozen, so go big.
Salt is necessary in any dessert. To make this into plain chocolate ice cream, just omit the espresso. For kids, you might want to increase the sugar.

If you want to make your own flavors, here’s a base:

2 13.5 ounce cans of quality full-fat coconut milk
1 5.4 oz. can (or a half cup) coconut cream. Not the sugary kind used in piña coladas.
1/2 – 3/4 cup sugar
1.5 tsp vanilla extract

Then, add up to one cup of other ingredients: another small can of coconut cream, thin homemade caramel (just sugar cooked in a pan until it is golden), fresh berries, brownie bits, cookie bits, a chunky fruit preserve, raisins soaked in rum, peanut or almond butter, walnuts steeped in maple syrup, etc.

My favorite is sour cherries and fresh chèvre.

Cashew milk will work. Almond milk (full fat) can be used for part of the coconut milk. Soy milk is too watery, unless you also use blenderized silken tofu.

You can use all coconut cream, if you don’t mind the calories. It is amazingly rich.

Follow your ice maker’s directions. Usually your ice cream base must be very cold, and your bowl must have been in the freezer at least 24 hours, for one batch.

 

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Tory is a Kentucky native who loves to feed everyone she knows, and tinker with recipes. She grows 11 kinds of bananas, loves to travel and explore other countries’ grocery stores and foods.

 

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