- 8 oz dark chocolate (about 1 1/4 cup), finely chopped
- 2 (15oz) cans full-fat coconut milk, divided
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp vanilla extract
The night before place the bowl of your ice cream maker in the freezer to freeze all the way through.
Finely chop the chocolate and place it in a medium-sized bowl. Set aside.
Measure out 1/2 cup of coconut milk and set aside. Add remaining coconut milk, white and brown sugar, and salt to a small saucepan. Place over medium heat and whisk until sugar is dissolved. Add the vanilla extract.
Stir in the cornstarch to the reserved 1/2 cup coconut milk until well combined. Add cornstarch/coconut milk mixture to the saucepan and bring to a boil, stirring frequently.
Boil for 2 minutes, stirring frequently, until the cornstarch is completely cooked and ice cream base has thickened. Remove from heat and let the custard cool for 2 minutes before pouring it over the chocolate pieces.Note: It's important to let the custard cool down so that it doesn't burn the chocolate but don't let it cool down so much that it can't melt the chocolate.
Vigorously whisk together the coconut custard and chocolate until you have a smooth and shiny custard. Transfer to a shallow container, cover, and refrigerate for at least 4 hours, until the custard is chilled all the way through.
Add chilled ice cream base to frozen ice cream bowl and churn according to manufacturer's instructions. Churn until it becomes thick and resembles soft serve.
You can serve now or transfer to a pint-size container and store in the freezer until ready to serve. Allow 5-10 minutes to thaw when removing from freezer.
Serving and Storing - Serve chocolate ice cream with fresh strawberries, chocolate ganache, chocolate shavings, or a sprinkle of sea salt. Store the ice cream in an airtight container in the freezer for up to 1 month. Loaf pans tightly wrapped in plastic work well. You can also store the ice cream in a pint-sized ice cream tub. Allow the ice cream to thaw 10-15 minutes before serving.
Variations - While I totally recommend getting an ice cream maker ASAP, you can make a creamy custard without the machine. To do this, make your ice cream base as outlined above. Once it’s ready, transfer it to a baking sheet and place in the freezer. When the ice cream is frozen, break it into chunks and blend it in a food processor until it becomes smooth and creamy. This may take up to 10 minutes. Transfer to a loaf pan refreeze. You won’t get quite the same creaminess, but it works in a pinch!
- Boil your coconut ice cream base for at least 2 minutes. The custard should become thick, fully coating the back of a wooden spoon.
- Freeze your ice cream maker base for at least 8 hours before using it. This is to freeze the center of the base which is essential in getting thick vegan ice cream.
- Chill the ice cream base for at least 4 hours before churning. If the ice cream base is too warm, it will melt the center of the ice cream maker and never harden.
- Do not overfill your ice cream maker. It should be no more than 2/3rd full.
Calories: 335kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 282mg | Fiber: 4g | Sugar: 35g | Vitamin A: 15IU | Calcium: 35mg | Iron: 5mg