Dairy Free Chocolate Cookies ‘N Cream Ice Cream
Yes, I am going to talk about ice cream in January. I can’t help myself. You see my dad and stepmom got me the KitchenAid ice cream attachment for Christmas. This ice cream maker is one of the things I have been looking forward to most about moving to Cincinnati.
You might be asking how those two things are related… Remember those before and after pic from our kitchen renovation? See that little fridge tucked in the corner there? It’s one of the smallest fridges you can get in the US. It’s footprint is 2’x2′. The freezer is made up of three drawers. None of those drawers are big enough to hold the bowl of an ice cream maker.
So I’ve been waiting… As someone who can’t eat most ice cream available on the market, I have been anxiously awaiting the day I had a freezer big enough to hold an ice cream maker bowl. And believe me, I’ve tried soy-based, coconut-based, and tofu-based ice creams. They’re just not the same.
For my first homemade dairy free ice cream, I decided to go with a classic. Chocolate. At the last second, I decided to throw in some Oreos I had in the cabinet. Can you blame me? This ice cream is decadent. And creamy. And oh-so-indulgent. And I can eat it. It’s basically perfect. Hubby and I polished this ice cream off in fewer sittings than I’d like to admit. Even if you can eat dairy, you should make this ice cream.
One Year Ago: Roasted Pumpkin and Squash Soup with Sage
Two Years Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Three Years Ago: Overnight French Toast
Four Years Ago: Raspberry Meringue Cookies
Chocolate Dairy Free Ice Cream
Yield: 1 quart
Ingredients:
28 fl ounces (2 cans or 800 ml) full-fat coconut milk
1/2 cup (110 grams) sugar
1/2 cup (45 grams) unsweetened cocoa powder
1/4 tsp salt
3 egg yolks
1 Tbsp vanilla
6-8 Oreos, cut into large chunks
Directions:
In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.
Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.
Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.
Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.
Recipe from Pastry Affair
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?