August 7, 2004
I’m not vegan, but this recipe happens to be:
250 g chocolate (~70% cocoa solids)
600 mL coconut milk (~15 g fat per 100 mL)
100 g sugar (to taste)
Melt all the ingredients over low heat, cool to 0 degrees in an ice-water bath, and freeze in an ice cream maker.
Coconut milk, it turns out, it just an absolute dream for making ice cream. Even with a wimpy home ice cream maker, you’ll get the creamiest, most seductive texture you’ve ever seen.
For the chocolate, I’ve had great results with the Rapunzel organic. It tastes horrible on its own, but once you get it properly dissolved in some other medium it’s amazing.