Recipe: Vegan Coconut Almond Chocolate Chip Ice Cream

Here's a sweet treat with no meat! In fact, it's vegan! Check out this delicious "Recipe: Vegan Coconut Almond Chocolate Chip Ice Cream" and chow down!

Vegan Coconut Almond Chocolate Chip Ice Cream

Serves 4

2 (15-ounce) cans full-fat coconut milk
1/2 cup honey or agave nectar
1/4 teaspoon kosher salt
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
3 ounces (85 grams) raw almonds (about 1/2 cup), coarsely chopped
3 ounces dark chocolate chunks or chips (about 3/4 cup)

Shake the cans of coconut milk thoroughly before opening. Scoop out 1/2 cup of coconut milk and set it aside. Combine the remaining coconut milk, agave or honey and salt in a saucepan. Bring to a simmer over medium-low heat until the sweetener thins and is easily mixed into the coconut milk, about 2 minutes.

In a small bowl, whisk remaining 1/2 cup coconut milk with the cornstarch until well combined. Stir into the warm coconut milk base and cook until over medium heat until the mixture begins to thicken — enough so that it coats the back of a spoon, 6 to 8 minutes. Do not to allow the mixture to boil. Whisk in the vanilla extract.

Remove from the heat and pour the coconut base into a separate bowl. Allow to cool on the counter for 30 minutes, then cover with plastic wrap and chill in the refrigerator for 4 to 5 hours — you need the base to be very cold before you process it in the ice cream machine.

Churn the mixture in your ice cream machine following the manufacturer’s instructions. Add the chopped almonds and chocolate chunks at the very end. When thickened to an soft-serve ice cream consistency, spread into a large loaf pan (or pie pan) and freeze for a few more hours (or overnight) until the ice cream has firmed up completely.

Recipe Notes

• Remember to freeze your ice cream bowl overnight!
• Coconut milk separates into a fatty layer and a thin watery layer in the can. Before using it, recombine these layers by shaking the cans thoroughly before opening. You can also chill the coconut milk in the fridge for a few hours.
• You really do need to chill your base for a good 4 to 5 hours to cool it down completely before pouring it into your ice cream machine — so plan accordingly.

(Image credits: Megan Gordon)

Original Article Here: http://www.thekitchn.com/recipe-dairyfree-coconut-almond-chocolate-chip-ice-cream-recipes-from-the-kitchn-199112