Homemade Chocolate Spiced Ice Cream……just finished putting together a spur-of-the-moment made-up recipe and mixed the ingredients together. Currently in the frig getting cold, so I can put it in the ice cream machine tomorrow night. Can’t wait…so, you might be wondering what makes it a ‘spiced’ chocolate ice cream….
chili powder (not the spice blend but rather the powdered red chili peppers) and minced crystallized ginger….So, here’s my recipe…hot off the press…
In a double boiler, melt 6 oz of really good vegan dark chocolate bar (at least 76% chocolate) with 1 cup coconut milk (the stuff from the can – -full-on fat here, please…now is not the time to count calories) until it melts. Add 1 cup of reduced really strong coffee, 1 tablespoon instant coffee, ¼ tsp hot chili powder, 2 teaspoons crystallized ginger, 1 cup dark unsweetened cocoa powder, 1-1/2 – 2 cups agave (depending on how sweet you like it), 2 teaspoons vanilla extract, 3 more cups coconut milk. If you happen to have a ripe avocado, puree that and add it in the pool, but you will need to put it in the blender, most likely to fully emulsify and have no lumps.
Put in frig overnight to chill. Tomorrow night, this mix will go into my ice cream machine. When almost done, I’m planning on adding in 1-1/2 cups chopped pecans, 1 cup chopped dark chocolate chips…..then eat up!