I don’t need no ice cream maker! I don’t need no dairy!

Chocolate Ice Cream

2 cups organic coconut milk

1 cup unsweetened chocolate almond milk

1-3 tablespoons sugar (I use very little, not even a tablespoon)

200 grams dark fair trade chocolate, snapped into pieces (I used Cémoi dessert chocolate)

2 eggs, whisked

1 tablespoon of excellent homemade vanilla

1.  Pour the coconut milk, almond milk and sugar into a sauce pan and slowly bring to a boil.  Stir as it comes to the boiling point.

2.  Take the saucepan off the heat, add the chocolate and whisk until smooth.

3.  Add the whisked eggs and vanilla to the pan and continue to whisk until smooth.

4.  Return to medium low heat, stir gently and allow the custard to thicken until it will coat the back of a spoon.  What does this mean?  Well, at one point it will thicken so much that you notice a difference in how much can coat the back of a spoon.  Depending upon how hot your element is, this should take 10 – 15 minutes.  It is important to make sure that the custard does NOT to come to a boil otherwise you will have something the texture of porridge instead of a nice smooth custard.

5.  Pour into jars with straight sides, leaving room for expansion as it freezes.  Place into the freezer with the lids off.  Allow to freeze, then put the lids on.

6.  Like any good old fashioned ice cream, allow to sit on the counter for 10 minutes before enjoying with seasonally delicious fresh fruit.  Or enjoy this beside a fruity sorbet.

this is chocolate pudding made with coconut milk. like magic, after an hour in the freezer, it will become ice cream!

* if you use more chocolate, like up to 300 grams, the ice cream is very thick and there are no ice crystals to it.  If you use less chocolate, like 100 grams, and therefore have less fat in the mix, the ice cream has a much more icy crystal texture.

Tammy Schmidt, Montreal