I finally made ice cream. What is wrong with me? It took me so long. I’ve had an ice cream maker for over a year, but I was never serious enough about making anything in it. I bought it because at the time, I was very much into supplementation and taking protein powder (in every form possible.) I was making protein shakes, pudding, yogurt, ice cream, etc. I used to create this really awful tasting vanilla casein ice cream… whew, let’s not even go there. My days of providing nutrients for my body via supplementation are over. Now, I only take Green Pasture’s Fermented Cod Liver Oil (the cinnamon tingle) and occasionally make myself a protein shake with water immediately after finishing a workout. Keep in mind, I only do this when I am on the go and unable to prepare a good meal for myself at home. This is all besides the point. The point is how much I truly love chocolate ice cream. Not chocolate chip cookie dough, rocky road, or peanut butter chocolate- NO. Just plain, old fashioned chocolate ice cream.
Pure Chocolate Ice Cream
Of course you can add in some dark chocolate chips, sea salt, nuts, homemade marshmallows or whatever is going to make you smile and giddy. By no means am I dubbing myself an ice cream freak or anything, but the frozen desserts section is the first place I go to at the grocery store if I am trying to settle a craving. I usually grab a pint of the So Delicious brand- the vanilla bean is my favorite. However, I was feeling particularly naughty and really wanted to indulge in something heartfully (is that a word?) homemade and equally delicious. I noticed that whenever I would buy a pint, it would disappear in one sitting OR my boyfriend would destroy it while I was away at work. This makes at least 3-4 servings, and I mean really large servings. You could probably feed your whole family dessert with this batch.
This is the perfect non-dairy treat to make over your day. It is possible that your kids, friends and family will love you a little bit more after you churn this out and share it with them. Plug in your ice cream maker if it has been collecting dust because you are going to be patting yourself on the back when you are finished. Happy churning!
Pure Chocolate Ice Cream
I recommend serving the ice cream right away as a "soft serve." Otherwise, you can freeze it and let it harden more to your liking.
- Combine the unsweetened cocoa powder with 1 cup of canned coconut milk in a medium sized saucepan. Do so over medium heat, whisking continuously.
- Add the remaining canned coconut milk after a few minutes. Bring the mixture to a simmer, stirring occasionally. After a few more minutes, remove the saucepan from the heat and set aside.
- In a medium sized mixing bowl, whisk the egg yolks together. Gradually add in the coconut sugar and whisk. Now, slowly add in the cream mixture from the saucepan into the eggs and coconut sugar. After about half of the mixture has been added, pour the remains back into the saucepan.
- Continue stirring the mixture over low heat. Continue doing so, stirring often, until it slightly thickens. I recommend checking the temperature for somewhere between 170 and 175 degrees Fahrenheit.
- Turn off the stove top and transfer the chocolate mixture into a bowl or Tupperware container. Set aside for about 30 minutes, add in the vanilla extract, and then transfer it to the refrigerator.
- After a couple of hours, cover the container with an air tight lid and let the mixture sit overnight.
- Pour your hard work into an ice cream maker and process until the mixture turns to a thickness of your liking. This usually takes anywhere from 15-30 minutes.