Summer where are you, New Zealand misses you! I was thinking how to bring some summer vibes into our house, there is no better way than make ice cream with waffles! Seriously the best creamy vegan chocolate ice cream recipe I've made and I'm sticking to it like there is no tomorrow. You can add your optional flavourings, the other day I've left out the cacao powder and added a shot of espresso and it was absolutely divine. For this recipe you'll need the ice cream maker, I haven't tried without it but it might work if you leave it in the freezer for an hour and stir every hour. Ice cream makers are so cheap though and once you have it you won't be able to live without it, trust me... The ice-cream maker will be your new boyfriend, it doesn't ask silly questions it just gives you healthy delicious ice cream. At least 24 hours before you plan to churn the ice cream, put the base in the freezer to freeze. It should be frozen solid before using (you should hear no liquid sloshing inside when you shake it).
- 2 cans full fat coconut milk
- 1 Tbsp arrowroot starch (or cornstarch)
- 1 tsp vanilla extract
- pinch salt
- 1/4 cup cacao powder
Shake the coconut milk. Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a sauce pan. Add the sweetener and salt to the coconut milk with salt. Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.Whisk the arrowroot into the coconut milk. Whisk thoroughly until the cornstarch is totally dissolved. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. DO NOT BOIL! Stir in the vanilla and cacao powder. Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Cover the container and refrigerate for at least 4 hours.
Pour the base into your ice cream machine and begin churning. Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming. Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream. If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. Enjoy!