Dairy Free Triple Chocolate Ice Cream
This decadent chocolate treat delivers deep, satisfying flavor in every scoop. It is an irresistible dessert the whole family will love.
Equipment
- hand mixer
- loaf pan
- skewer
Ingredients
For the Fudge Swirl
- 1/3 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Light Corn Syrup
- 1/3 cup Full-Fat Coconut Milk
- 1/8 tsp Salt
- 2 oz Dairy Free Dark Chocolate, Chopped
- 1/2 tsp Vanilla Extract
For the Ice Cream
- 2 cans (13.5 oz each) Full-Fat Coconut Cream, Chilled Overnight
- 1/4 cup Powdered Sugar
- 1/3 cup Unsweetened Dutch-Process Cocoa Powder
- 1 tsp Instant Espresso Powder
- 3 tbsp Hot Water
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 4 oz Dairy Free Dark Chocolate, Melted & Slightly Cooled
- 3/4 cup Dairy Free Chocolate Chunks
Instructions
- For the fudge swirl, whisk the sugar, cocoa powder, corn syrup, coconut milk, and salt together in a small saucepan. Bring to a simmer over medium heat, whisking constantly, and let it simmer for 2 minutes. Remove from the heat and stir in the chopped chocolate and vanilla until smooth. Let cool completely to room temperature, about 45 minutes, as it thickens while cooling.
- In a large bowl, whisk the cocoa powder and espresso powder with the hot water into a smooth paste. Whisk in the condensed coconut milk, vanilla, and salt, then stir in the melted chocolate until thick and glossy.
- Scoop the solid coconut cream from the chilled cans into a large chilled bowl, saving any liquid for another use. Add the powdered sugar and beat with a hand mixer on medium-high speed for 3 to 4 minutes, until fluffy and holding soft peaks.
- Stir about 1 cup of the whipped coconut cream into the chocolate mixture to loosen it. Gently fold in the remaining whipped cream until no streaks remain, then fold in the chocolate chunks.
- Spread half of the mixture into a parchment-lined 9x5-inch loaf pan and drizzle with half of the fudge swirl. Repeat with the remaining ice cream and fudge, then drag a skewer through a few times to marble.
- Cover tightly and freeze for at least 6 hours or overnight, until firm. Let sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 720kcalCarbohydrates: 74gProtein: 7gFat: 44g