Exciting post today guys! One of the best things about being subscribed to my blog, besides awesome recipes, is getting to partake in amazing giveaways! I have both a gorgeous shiny, new, red Cuisinart Ice Cream Maker to give away and the best, creamiest vegan dark chocolate ice cream recipe you ever sunk your teeth into....it totally reminded me of the dutch chocolate ice cream I used to eat. This ice cream is made for all the dark chocolate lovers out there. Raise your hand if you are one. Mine's up! I didn't stop at the dark chocolate ice cream base either...I also added more dark chocolate, in the form of dark chocolate covered almonds, for an amazing added crunch and texture. Oh boy...serious dark chocolate heaven. Dangerous, because it is so good, you won't be able to stop eating it. Just 8 ingredients for this amazing vegan, dairy-free, oil-free chocolate ice cream!
Don't take my word for it though, just go make it. It's the best vegan chocolate ice cream I've had yet. So dreamy. I named it Vegan Dangerously Dark Chocolate Almond Crunch Ice Cream because it has a dark chocolate taste with additional dark chocolate covered almonds throughout the ice cream, making it so delicious, it's dangerous, haha.
My self-proclaimed non-chocolate-loving husband ate one of the entire ice cream cones filled with the chocolatey goodness....all of it, with NO problem. What does that tell you? Funny enough, he said it was too chocolatey as he was eating the last bite. Hmmmmm.
I use full fat coconut milk and a whole dark chocolate cacao bar in this ice cream. It makes it one of the creamiest, richest ice creams I think I've ever had, like ever. You could totally get away with using low fat canned coconut milk for a lighter version; I made one batch that way. It was still insanely delicious; the main difference was just the texture with it being less creamy and it took a few minutes to sit at room temperature to soften some before eating. Do yourself a favor though and use the full fat, it is ice cream, after all! Enjoy it!
As usual, my lovely assistant was here to help me with my photoshoot....aka, my almost 3 year old.
Future blogger and photographer right there. Haha.
NOW, onto the contest! I'm giving away this beauty to one lucky random winner. You can see the details of this model here.
THIS CONTEST IS NOW CLOSED.
CUISINART ICE CREAM MAKER GIVEAWAY:
To enter and qualify for the giveaway:
1. You must be a subscriber to this blog by email. You can do this in either the red box above or the one on the right side of this page. All entries will be verified.
2. Next, click the link below to officially enter. NOTE: You can gain additional entries and increase your chances of winning by subscribing to my other social media sites on Instagram, Facebook, Twitter, Google+ and Tumblr. All links are noted in the Rafflecopter widget below to subscribe. Giveaway only open to US and Canadian residents. Winner will be chosen by random through random number generator through random.org. I will notify the winner within 24 hours after the giveaway ends on 7-16-2014 at 12:00 a.m.
a Rafflecopter giveaway
Trust me, you want to make this. If you love really rich, creamy ice cream, then this is a must! You know what to do….come back and leave me feedback here and if you are on Instagram, tag me with your photo because I love, love seeing your creations each week! Tag @thevegan8 and also use hashtag #thevegan8, to make sure I don’t miss the notifications! You can also tag me on Twitter too! Love you guys!
- One 13.5 oz can of full fat canned coconut milk
- ¼ cup raw cacao powder (regular unsweetened cocoa powder will work too)
- ¼ cup + 2 tablespoons Grade B maple syrup (or agave)
- 1 teaspoon unsulphured molasses (optional-but aids in the dark chocolate flavor)
- One 3.16 oz (90 g) dark cacao chocolate bar 70-71% cacao, finely chopped
- ½ teaspoon vanilla extract (My favorite is Rodelle vanilla)
- ⅛ teaspoon fine sea salt
- ¼ cup dark chocolate covered almonds, chopped (20 g)
- Make sure your freezer bowl from your ice cream maker has been in your freezer for a couple of days to make sure all the liquid in it is completely solid, otherwise it won't make ice cream properly. See your manual for further tips.
- Add your coconut milk, cacao powder, syrup and molasses to your blender and blend until smooth.
- Finely chop your chocolate bar (1 bar will give you about ¾ cup finely chopped chocolate) and melt either over a double boiler or in a bowl in the microwave for 30 seconds, stir, then a couple more times at 15 second intervals until the chocolate is almost all melted, stirring each time. Be careful not to overheat or burn the chocolate. Stir until completely smooth. Add to your blender. Blend on high until completely smooth.
- Add the vanilla and sea salt and blend again.
- Pour the mix into your ice cream maker. Let the machine do it's magic until it has reached the soft serve stage, being careful not to overchurn it.
- While it is churning, chop up your chocolate covered almonds. Add more or less if desired, but I found this to be plenty. Once your ice cream reaches the soft serve consistency, pour the ice cream into an ice cream container. Smooth out the ice cream and stir in the chopped chocolate almonds. Place a piece of plastic wrap directly on top of the ice cream and then cover with a tight lid. Place in the back of the freezer to firm up for a couple of hours before eating. Homemade ice cream is best eaten within the first couple of days to avoid ice crystals from forming.