Addendum: (See comment by ‘bananas for ice cream’) As mentioned below – this recipe can (AND SHOULD be doubled) for normal quantities. I made (and posted) the amounts for a half-batch since I would be the only one eating it…and although I do feel you can never have too much ice cream…as much as I make it these days, I best go with half recipes. So I shall include the doubled (i.e. normal) quantities for a 1.5-qt ice cream maker. Also, when I call for the ‘hot chocolate,’ I do mean the hot chocolate powder – also acceptable to use is regular cocoa powder. Does that cover it Jess? 🙂
I suppose you could make this with regular cocoa and not the spicy Dagoba Xocolatl (which made its Primate debut in these cookies) like I did, but I suppose then it would just be regular Hot Chocolate Ice Cream – not that there’s anything wrong with that! But for all you spice-ophiles, chocophiles and ice creamophiles out there…here’s a beautiful union of spice, chocolate and frozen ice cream…for all the spicy-choco-creamophiles (?) out there! This ice cream would be excellent over a brownie…or turned into an ice cream sandwich, perhaps?!? It tastes like a cup of cloak-and-dagger cocoa, blended with coconut milk, and churned to a yummy, creamy consistency. Ha, cha cha! If you don’t have the Dagoba Xocolatl and are dying for a kick, you can add about 1/4 tsp chili powder to the cocoa-almond milk mixture. Also, this recipe can be doubled for a 1.5 qt ice cream maker…I’ve begun making half batches since it’s just for me. And well, my wardrobe and bank account will thank me for not making full batches when I won’t be sharing 🙂
Ingredients: (doubled quantities in parentheses)
1/2 (1) C coconut milk
1/2 (1) C almond or hemp milk
1/4 (1/2) C brown sugar
1/4 (1/2) C Dagoba Xocolatl Hot Cocoa powder
1 (2) tsp vanilla extract
1. Melt almond or hemp milk with hot cocoa powder (and extra chili powder if using) and sugar on medium heat until just before it boils (you’ll notice it steaming) and the sugar is dissolved, whisking to help dissolve the cocoa and rid any lumps.
2. Let cool to room temperature. Mix with chilled coconut milk and vanilla, and chill in fridge 30 minutes.
3. Freeze in ice cream maker according to manufacturer’s directions.
Additions: You could blend in some chocolate chips just before it’s done freezing for a double chocolate appeal! Mmmm…double chocolate!
*Note: If you are worried about the coconut flavor overpowering the chocolate – which in my opinion it didn’t, I only noticed hints of it from time to time – you could test this with all hemp or oat milk, as they tend to be creamier than almond milk.