Mayan Chocolate Coconut Milk Ice Cream
A dark, luscious chocolate ice cream with a hot kick of cayenne pepper and a dash of sweet, warm cinnamon.
Servings: 2 pints
Ingredients
- 720 ml full fat coconut milk
- 2 tbsp arrowroot powder
- 20 grams cocoa powder
- 1 tsp ground cinnamon
- 1/3 tsp cayenne pepper or a tiny bit more if you like the heat!
- Shetland sea salt
- 120 ml Canadian maple syrup
- 90 grams plain chocolate chips
- 1 tbsp alcohol (optional)
Instructions
- Mix 60 ml coconut milk with the arrowroot powder in a small bowl and set aside.
- Pour the rest of the coconut milk into a large saucepan with the cocoa powder, spices, salt and maple syrup and bring to a boil, stirring all the time.
- As soon as the mixture begins to boil, stir in the arrowroot mixture to thicken the liquid.
- Remove from the heat and stir in the chocolate chips and alcohol. Keep stirring until all the chocolate has melted.
- Chill the mixture in the fridge until cold and churn. Alternateively, place in a freezerproof bowl and pop in the freezer for 30 minutes. Remove from freezer, whisk with a hand held blender and return to the freezer for a further 30 minutes before repeating. Do this every half an hour for at least three hours.
- Transfer the ice cream to a freezer-safe container and freeze for at least 3 hours or overnight.
- To serve, remove ice cream from freezer and leave to soften at room temperature for 10 minutes before scooping.
Notes
* I didn't have any maple syrup and there's no money in the budget for it this month, so I substituted this with 90 grams of caster sugar.
Recipe reproduced with permission from Aimee Ryan's book Vegan & Grain-free Coconut Milk Ice Cream.