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Chocolate Sorbet Adapted from The Perfect Scoop, by David Leibovitz Makes about a quart of sorbet Lemon and chocolate is my thing but maybe yours is nuts and chocolate, in which case substitute almond extract for the lemon. Or maybe you like berries so use a spoonful of jam. What about coffee? Add a teaspoon of espresso powder to the second batch of water. Sorbet doesn’t have as much fat as ice cream and it has more water which means it freezes harder than ice cream will. You might want to let it sit out for a few minutes before scooping it. 2 cups water, divided 2/3 cup white sugar 1/3 cup brown sugar 3/4 cup unsweetened cocoa powder 1/4 tsp kosher salt 6 oz bittersweet or dark chocolate, finely chopped * Zest and juice of one lemon 1/2 tsp lemon flavor In a medium saucepan, combine 1 1/2 cups water, white sugar, brown sugar, cocoa powder, and salt. Put the pan over medium-high heat and bring the ingredients to a boil. Let it boil for about a minute, whisking continuously, until everything is melted. Then remove the pan from the heat and add the chopped chocolate. Continue to whisk until the chocolate is melted. Add the remaining 1/2 cup water, the lemon juice, zest, and lemon flavor to the chocolate and stir to combine. Then chill the mixture thoroughly before freezing it in your ice cream maker. Alternatively you could pour the chocolate sorbet base into ice cube molds or other small containers and freeze it, then put the small amount of frozen sorbet into a food processor and process until smooth. It won ’t get rid of all the ice crystals but it isn’t a bad way to make sorbet or ice cream without an ice cream maker. To prevent the finished sorbet from getting freezer burned, put a piece of parchment over the sorbet in the container so that it isn’t exposed to air. It should keep in the freezer for at least a month, if it lasts that long. *Chocolate chips often have stabilizers in them to help them hold their shape after baking so I wouldn’t recommend using them here. Get a good bar of chocolate and chop it up. Homemade vegan ice cream? Yup, and it’s easy to make. Start with a can of coconut milk for a rich and creamy base. Simply combine the coconut milk with some almond milk and blend in ripe fruit and organic sugar. Chill the mixture then freeze in an ice cream maker. Scoop and enjoy. Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla Combine coconut milk, sugar, almond milk and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions. Makes about 1 qua rt (4 cups) Tip: Homemade ice cream freezes very firm. Adding the orange liquor makes a slightly softer ice cream since alcohol does not freeze. Chocolate Coconut Ice Cream Ingredients 2 (13.5 oz) cans of full fat coconut milk 1 1/4 cup sugar 1/2 cup good quality unsweetened cocoa powder Yield: About 2 1/2 cups Instructions 1. In a pot over medium heat, add all the ingredients and stir. Allow to simmer until thickened slightly, about 8 minutes. 2. Place in a container and refrigerate until cold, about 4 hours. 3. Add to an ice cream maker and churn until set, about 15 to 20 minutes. Freeze until desired consistency is reached *Note: I use a Kitchen Aid Ice Cream maker: churn time was 15 minutes for a soft serve consistency and another 2 hours of freeze time for a harder scoop style ice cream. * Here is an article about white sugar that is known to be vegan, for those who have concerns about the final processing of white table sugars. I like the Whole Foods brand! Coffee Coconut Milk Ice Cream from The Minimalist Baker Serves 6 2 15 oz cans full fat coconut milk 3/4 cup regular sugar 3/4 strong brewed coffee 1 1/2 tsp vanilla extract Combine coconut milk, coffee and sugar in a small saucepan over medium heat and whisk until well combined – about 5 minutes.Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge – at least 6 hours, overnight being preferable.Transfer to ice cream maker and prepare according to manufacturer instructions (I let mine churn for about 20 minutes, at which point it was done). Pour into tupperware container, smooth out top, and press plastic wrap directly to the ice cream. Cover with tupperware lid. Let harden for several hours in freezer. Let stand for 15 minutes at room temperature before serving. Top with hot fudge, sprinkles, etc! Hot Fudge Sauce adapted slightly from Smitten Kitchen Yields 2 1/2 cups 4 ounces unsweetened chocolate 3 tablespoons butter, unsalted 2/3 cup water 1/3 cup sugar 6 tablespoons corn syrup Pinch of salt 1 tsp vanilla extract 2 tablespoons strong brewed coffee (optional) Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes. Remove from heat and cool for 15 minutes. Stir in the vanilla and coffee and serve warm over ice cream. Vegan Butter Pecan Ice Cream 10 12 Jul 2012 by Laura Friendly Vegan Butter Pecan Ice Cream by Laura Friendly Prep Time: 20 minutes Chill Time: may vary depending on technique Ice Cream Maker Time: about 25 minutes Makes: 1 quart (4 cups) 2 13.5-oz. cans full fat coconut milk ½ cup coconut palm sugar (more or less to taste) 1 vanilla bean, split lengthwise 2 tbsp vegan butter ½ tsp salt 1 tbsp vegan butter 1 cup pecans, roughly chopped 1 tbsp gluten-free vodka, optional My favorite ice cream flavor is Butter Pecan. I love the rich taste of toasted pecans and vanilla. The past few weekends I’ve been working on a Vegan Butter Pecan Ice Cream . This recipe is very simple but delivers a tasty and delicious treat. I hope you enjoy! 1. Melt 1 tbsp of vegan butter into a nonstick saucepan. Cook the pecans over low heat for about 3 minutes, until they are fragrant and lightly browned. Transfer pecans to a paper towel and allow to cool completely. 2. Scrape the seeds from the vanilla bean and place into a medium saucepan with coconut milk, sugar, 2 tbsp vegan butter and salt, bring to a boil. Reduce the heat and simmer for about 5 to 10 minutes, stirring occasionally. Remove from heat and chill the mixture completely. 3. Once coconut mixture has chilled, transfer to a blender and add ⅓ cup of toasted pecans and vodka. Blend until pecans become very fine. If you want the ice cream to be even smoother, drain mixture through a sieve to remove any large pieces of pecan. 4. Pour liquid into your ice cream machine bowl, and churn for about 25 minutes, or according to manufacturer’s instructions. The last 5 minutes drop in the remaining pecans. Serve immediately. 5. If you’d like a firmer co nsistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken.
