I found my ice cream maker the other day!!! I thought it got thrown out in the move, so it couldn’t have come at a better time, that being summer holidays.
Rocky Road and Heavenly Hash were my favourite ice cream flavours growing up, so I had to make a vegan version of one of them. Feel free to add in more chocolate chips, nuts or marshmallows to your liking.
Note #1: You do not have to:
a) add the alcohol to the ice cream. You can replace with 1 teaspoon vanilla extract. I add it to help keep it easier to scoop and prevent ice formation.
b) boil the mixture. Again, this helps dissolve the sugar and help prevent ice crystal formation and if you have time for the boiling and then cooling, like when you are waiting for your bowl to freeze, then I recommend the extra step.
Note #2: This recipe uses an ice cream maker. If your ice cream maker requires components to be frozen, make sure to freeze them overnight. My ice cream bowl requires 24 hours of freezing before use. You could probably use without an ice cream maker but it won’t be as creamy.
MAKES APPROXIMATELY 1 LITRE
– 2 cans (400 mL) of full-fat coconut milk (I used Thai Kitchen and I highly recommend. I haven’t be able to get the same creaminess from others)
– 1/2 cup organic agave (I used Wholesome Organic Raw Blue Agave)
– 1/2 cup organic cocoa powder (I used Dutch processed)
– 1/4 teaspoon sea salt
– 1 tablespoon whisky or other favourite alcohol
– 1/2 cup vegan marshmallows (E.g., Dandies)
– 1/4+ cup vegan mini chocolate chips (E.g., Enjoy Life)
– 1/4+ cup almonds, roasted and chopped
1. Prepare ice cream base by mixing coconut milk, agave, cocoa powder, and salt into a medium saucepan. Slowly bring to a simmer, stirring occasionally. Remove from heat.
2. Put mixture in large blender or use an immersion blender (caution: liquid is hot so make sure blender is covered or if using immersion blender that your pot is tall enough that you won’t get splattered). Blend on low speed for around 30-45 seconds. Add in the alcohol if using.
3. Pour mixture into a sealed container and put in fridge for 4 hours or more until completely cooled. Now would be a good time to roast your almonds.
4. Prepare ice cream in your ice cream maker according to the manufacturer’s direction. I use my KitchenAid ice cream maker attachment. To do this, I pour the mixture slowly into the bowl while it mixes on the lowest setting. I let it mix for about 15-20 minutes on the lowest setting. I then move it to the next setting for a minute or two and then the third speed for another minute or two until the ice cream is frozen and airy. Mix in your marshmallows, chocolate chips, and almonds.