We all deserve a treat every now and then. How about a slice of dairy-free Chocolate Chai Ice Cream in a chocolate-creme cookie crust topped with chopped walnuts?
Chocolate-Chai Ice Cream
Makes 1 generous quart
This ice cream combines creamy, rich chocolate with hints of Indian spices.
1 1/4 cups soymilk or other nondairy milk
1 teaspoon ground cinnamon
10 whole cloves
1/2 teaspoon ground cardamom
2 ounces unsweetened chocolate
1 (14-ounce) can full-fat coconut milk
1/2 cup granulated sugar or agave syrup
3 tablespoons cocoa powder
1 teaspoon vanilla extract
Pour the soymilk into a small saucepan and add the cinnamon, cloves, and cardamom. Warm on medium-low heat, whisking occasionally, until the soymilk just begins to boil. Cover and remove from the heat. Steep for 15 minutes.
Use a slotted spoon to remove the cloves. Add the chocolate and stir until it is melted. (You may need to reheat the soymilk on low heat if is not hot enough to melt the chocolate.) Whisk in the coconut milk, sugar, cocoa powder, 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 directions.