Mocha Ice Cream

Course: Dessert
Cuisine: Vegan
Servings: 6 portions
Calories: 198kcal
Author: The Greedy Vegan
This mocha ice cream is probably the tastiest way to get your dose of caffeine. It is made with fresh espresso and a good amount of 75% dark chocolate.
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Ingredients

  • 2 cans full fat coconut milk* can size : 400ml (13-15oz)
  • 1 tbsp arrow root powder
  • 160 g dark chocolate 75%
  • 50 g sugar
  • 60 ml espresso or very strong coffee

Instructions

  • Pour the contents of the coconut milk cans into a saucepan. If it is the first time, you use coconut milk in a can then don’t be alarmed by seeing a thick layer of a rather solid cream and a big part of milky water. That is normal. It happens because the coconut milk separates inside the can. Take a whisk and stir until everything is evenly combined.

  • Take about 125 ml (1/2 cup) of the coconut milk out of the pan and set aside in a small bowl. Add the arrow root powder to the small portion of coconut milk in the small bowl. The arrowroot powder will make sure the base thickens once this is added to the bigger pan. Mix until it is perfectly combined and place aside for now.

  • Break your chocolate into larger pieces and brew your espresso. Set the espresso aside to cool down.

  • Add the sugar and the chocolate pieces to the coconut milk. Gently heat and whisk until chocolate has melted and sugar is fully dissolved. Pour the arrow root powder and coconut mixture into the pot. Increase the heat to medium and keep whisking – don’t leave the pot now. Make sure to whisk it now and then while making sure the temperature is not too high. It is crucial never to let it come to a boil.

  • In about 5-7 minutes the arrow root powder will thicken the mixture, and you will be left with a beautiful ice cream base that only needs chilling in the fridge. You will know it is done when you can draw a line with a fingertip on the back of a wooden spoon.

  • I chill my ice cream base in a small metal bowl and place a plate on top of it. You will have a small layer of skin forming on the top of the mixture though you can prevent that by stirring it every 10 minutes while it cools down. It is not necessary though because the processing in the ice cream machine usually takes care of it.

  • The ice cream base should be fully cooled down before you pour it into your ice cream maker. Add the espresso just before you process your ice cream base. Pour the espresso into the base and whisk until evenly combined. Now all you have to do is follow the instructions of your ice cream machine.

  • Once the ice cream is ready, transfer the ice cream into a suitable container and cover it with wax paper**. Leave it in the freezer for another 2 hours. Doing this will give you the perfect ice cream that can be scooped neatly. To serve take it out of the freezer for a few minutes to soften. Scoop it into bowls and serve with cocoa nibs and some grated chocolate or simply on its own.

Notes

*The coconut milk I use contains 75% coconut extract, 18% fat and guar gum.
**Covering the ice cream base with wax paper or baking paper prevents ice crystals from forming on top of it
*** Nutritional information is based on the products and brands that I use.

Nutrition

Serving: 1portion | Calories: 198kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 6mg | Potassium: 202mg | Fiber: 2g | Sugar: 14g | Vitamin A: 0.2% | Calcium: 1.9% | Iron: 17.6%