Dairy-Free Chocolate Chocolate Chip Ice Cream
Dairy-Free Chocolate Chocolate Chip Ice Cream might be just the dessert you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 91g of fat, and a total of 1172 calories. This recipe serves 2. Head to the store and pick up agave nectar, instant coffee powder, dutch-processed cocoa powder, and a few other things to make it today. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 4 hours and 20 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
In a large sauce pan, combine the cocoa powder, arrowroot, coffee powder, salt, and cinnamon, distributing the dry ingredients evenly throughout.
Pour in just about 1 cup of the coconut milk, and whisk vigorously to form a thick paste, making sure to moisten all of the dry goods and get out any lumps. Once smooth and homogeneous, go ahead and add in the remaining coconut milk, along with the agave. Turn on the stove to medium heat, and whisk occasionally as it comes up to temperature. When bubbles begin forming around the edges of the liquid, add in the chocolate chips, and just let the mixture sit for 2 minutes, to allow the chocolate to begin melting.Switch over to a wide spatula, and stir gently, scraping the bottom and sides of the pan, to make sure that nothing sticks and that the chocolate fully melts. Once the mixture comes up to a full boil, cook for just a minute or two longer, and as long as there are no more whole chocolate chips remaining, turn off the heat. Stir in the vanilla extract, and let cool completely before moving it into the refrigerator to chill.Once fully chilled, churn in your ice cream maker according to the manufacturer’s instructions.When the ice cream is about 5 minutes away from finishing in the machine, melt down the chocolate chips, and slowly drizzle the liquid chocolate in a thin stream directly into the ice cream machine. It will freeze instantly on the surface of the ice cream, and the turning paddle will break it up into nice little chips.
Transfer the ice cream into an air-tight container, and store in the freezer.
Let solidify in the freezer for at least 3 hours before serving.