|Almond Joyous Vegan Ice Cream, serve with sliced|
almonds and shredded coconut (as shown).
A bit of planning ahead is required. In order to get that true ice cream texture, you'll want to let your can of Coconut Milk sit in the fridge for a day or two. (I've started keeping two or three cans in there all the time, so I can whip up a batch of ice cream whenever I want.)
When Coconut Milk is left in the refrigerator, it starts to separate, leaving two distinct layers - one an almost clear, watery layer and the other similar to shortening. When you open the chilled can of Coconut Milk simply pour the watery layer out (or save to add to a smoothie at another time) and use the thick creamy layer for your ice cream.
Shopping / Ingredient List:
Special Dark Cocoa Powder
Recipe Almond Joyous Vegan Ice Cream
In a large mixing bowl (so ingredients don't go flying out when you mix them!), whisk together dry ingredients:
3/4 cup Sugar
2 heaping tablespoons Corn Starch
2 tablespoons Cocoa Powder
Then, using your mixer, add:
The thick part of a can of Coconut Milk and 1 and 1/4 cup of Almond Milk
Blend thoroughly for 1-2 minutes
Pour into your Ice Cream Maker to process for 25-40 minutes.
It will still be a bit soft when you transfer the mixture to a freezer-safe storage dish, so you'll want to let it set in the fridge for 1-2 hours. The end result is a rich, creamy dessert that scoops just like "real" ice cream!