Here is the first of what I am sure is to be many dairy free ice cream recipes. If you read my Thoughtful Thursday post a couple of days ago (And if you didn’t, go back and read it right now. I can wait. Hmm, hmm. Done? Good.), you will know that I have found a new passion…dairy free ice creams. Ooohh! They are so good!
One of my and C’s favorite ice cream treats is rocky road at a certain national ice cream chain, so that is one flavor that I wanted to try to duplicate. This recipe is in the “lick it!” vegan ice cream cookbook. In my humble opinion, this is just as good if not better since the nuts and marshmallows taste fresher in this homemade version. Try this now!!! (If you want this recipe to be truly vegan, you will need vegan chocolate and marshmallows.)
1 1/4 cups soymilk or other non-dairy milk
1/3 cup granulated sugar
2 tbsp. unsweetened cocoa powder
6 oz. milk chocolate chips
1 14 oz. can full-fat coconut milk
2 tsp. vanilla
1/4 cup chopped almonds
1/2 cup mini marshmallows
Combine the soymilk, sugar and cocoa powder in a medium saucepan and whisk until smooth. Warm on medium heat until the soymilk begins to simmer. Remove from heat.
Put the chocolate chips in a heatproof bowl. Pour the hot soymilk mixture over the chocolate and stir until smooth. Whisk in the coconut milk and vanilla extract. Cover and chill in the refrigerator for at least 3 hours.
Then freeze in an ice-cream maker according to the manufacturer’s instructions. (The instructions for mine say: Turn on the machine. Pour the ice cream base into the machine and process for 20 minutes. Add the almonds and marshmallows for the last 5 minutes.)
At this point you will have soft-serve ice cream which is awesome in itself. If you want hard ice cream, pour the soft-serve into a lidded freezer-safe container and freeze for 2-3 hours if you can wait that long!
Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.