Kicking myself. That's what I'm doing for not getting around to this vegan chocolate ice cream recipe last summer. It's been sitting in my bookmarks with all the other neglected and untried recipes. I even meant to make it earlier this summer, but, yeah, it just didn't happen.The recipe was bookmarked from Chow, and they, in turn, got the recipe from the chocolate and ice cream demigod, David Lebovitz. And, now, you're getting it from me. Love the interwebs!
The original recipe is called Chocolate Coconut Sherbet, but, thanks to coconut milk, this non-dairy frozen treat eats like the creamiest, richest ice cream. I have a hard time calling it sherbet, so I won't.
The first bite does have hints of coconut, but, fear not coconut haters, after that it's all smooth, rich chocolate. Seriously good. Seriously simple. Seriously vegan (if you use vegan chocolate).
Chocolate Coconut Ice Cream
adapted from David Lebovitz
makes about 1 quart
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum
- Heat water and sugar in a medium saucepan until sugar is dissolved.
- Add chocolate to the syrup and stir until chocolate is completely melted.
- Remove from heat, and stir in coconut milk and rum.
- Chill, then freeze in ice cream machine.
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