Mmm, rich dark chocolate ice cream flecked with chocolate chips. This certainly is a luxurious and decadent dessert.
My new ice cream machine seems to be having almost daily outings, but I’m finding that many attempts just don’t have the resulting creamy taste. I know most people turn to coconut milk to achieve the correct creaminess, but I’m keen to go in a different direction. It’s funny because I thought my girls would be wowed by different flavoured ice creams, but since they’ve hardly ever eaten it, except for Swedish Glace, they just don’t have the taste for it. They find it too rich and often struggle to finish a bowlful! Much happier with a sorbet.
This one, while undeniably rich, has been the biggest hit so far; creamy without being cloying. The cocoa gives a far superior chocolate flavour than when I used melted chocolate and the chips gives a wonderful chocolate crunch. Being so luxuriously decadent, a small portion is plenty, making it almost a healthy option.
Double Chocolate Chip Ice Cream (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)
- 1/3 cup cocoa powder
- 1/4 cup caster sugar
- 1/4 cup soft brown sugar
- Pinch of salt
- 1/2 cup dairy-free milk, I used Oatly
- 1 1/2 cup dairy-free cream, again I recommend Oatly cream
- 1 tsp vanilla
- 1/2 cup mini chocolate chips
– In a small saucepan melt together the cocoa, sugars, salt and dairy-free milk until the sugar has dissolved. Remove from the heat.
– Pour in the dairy-free cream and vanilla, stir well
– If using an ice cream machine, following the machine instructions, pour in the cocoa cream and churn until you have a smooth ice cream. Stir in the chocolate chips. Transfer to a tub and place in the freezer for at least 30 minutes to firm up
– If making the ice cream by hand, pour into a freezer safe container, after about 1 hour, remove and blend the mixture in a food processor, stir in the choc chips and return to the freezer to fully firm up.