This is a fabulous ice cream or fudgesicle recipe, and unbelievably quick to mix. The texture is a hair less creamy than a premium ice cream, but that's due to a lower fat and sugar content. Don't worry, you won't miss it on the decadent taste!
Vegan
Prep time 10 minutes | Cooling 2+ hours | Freezing in machine/freezer
Source: Ann Ray
In a double boiler (or stirring frequently in a thick pot over low heat) combine:
2 cans regular coconut milk (recommend Thai Kitchen)
10 oz semisweet chocolate chips
1/4 C turbinado or other sugar
As the chocolate melts, whisk frequently to get a smooth texture.
Once it's done, cover and place in the fridge to chill. You want to get it very cold before putting in your ice cream machine. If it gets a thick skin in the fridge, skim it off before putting in the ice cream machine and freezing per the manufacturer's instructions.
That's it!
Optional add-ins.
Whisk liquids into the chilled base. Add crunchy bits mid-way through the freezing process.
1/4C Kahlua or rum
1-2T instant espresso dissolved in a little water
Mini chocolate chips
Candied nuts (see recipe)
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