Monday, July 18, 2011
Dairy-free Chocolate Raspberry Ice Cream
Wondering what to do with all of those luscious raspberries in season right now? How about making ice cream. This is one of my favorite recipes from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love. It tastes like a truffle.
Chocolate-Raspberry Ice Cream
Makes about 3 cups
Rich dark chocolate tinged with fresh red raspberries—a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur.
1 (14-ounce) can full-fat coconut milk
1/2 cup plus 2 tablespoons granulated sugar
5 tablespoons unsweetened cocoa powder
2 cups raspberries
Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes.
Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.