This ice cream gets its intense creaminess from a mix of coconut milk and coconut cream, which you can find in Asian groceries or online. Do not use cream of coconut or creamed coconut instead—they're different products and can't be substituted.
If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.
Read more on the technique behind vegan ice cream.
Foolproof Vegan Chocolate Coconut Ice Cream
About This Recipe
|Yield:||makes about 1 quart|
|Active time:||40 minutes|
|Total time:||5 hours|
|Special equipment:||blender or food processor, ice cream maker|
|This recipe appears in:||How to Make Great Vegan Ice Cream|
- 1/4 cup plus 2 tablespoons Dutch process cocoa powder
- 1/2 cup raw (turbinado) sugar (see note above)
- 1 13.5-ounce can (about 1 3/4 cup) coconut milk
- 1 14-ounce can (about 1 3/4 cup) coconut cream (see note above)
- 1/4 cup "light" (clear) corn syrup
- 1 teaspoon vanilla extract
- 1 tablespoon Scotch, bourbon, or Irish whiskey
- 3/4 to 1 teaspoon kosher salt, to taste
In a medium saucepan whisk together cocoa powder and sugar until well combined, then slowly add coconut milk, whisking constantly, until a thick, lump-free paste forms. Whisk in remaining coconut milk and add coconut cream and corn syrup, then cook over medium heat, stirring frequently, until mixture comes to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into an airtight container, stir in vanilla extract and whiskey, then add salt to taste.
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.