August 4, 2014 Leave your thoughts
I know what you’re thinking: “Abby, do you have to post another ice cream recipe?!”
And the answer is yes, yes I do. Because ice cream is amazing. And I love it. Especially when it tastes as amazing as this ice cream does.
I’ve made a lot of ice cream this spring and summer, but it has occurred to me that I’ve never tried a chocolate base. That had to change. And what doesn’t go better with chocolate than raspberries…and more chocolate?!
One amazing thing about adding chocolate to ice cream bases is that it makes the finished product especially velvety and creamy. I love this quality: every bite melts on your tongue in the most pleasant way possible. The raspberries add a little tartness, which nicely counteracts the chocolate’s richness, making for an absolutely delicious frozen treat.
I made this ice cream on a Saturday afternoon, and by Monday night, all of it was gone. It was just THAT. GOOD. I hope you’ll make it and think the same. 🙂
Ready to get ice-creaming? I am! Let’s go.
The first step is to make the raspberry portion of this ice cream. Take 2 cups of raspberries–fresh or frozen, it doesn’t matter–and put them in a small saucepan. Heat over medium, using a spoon to smush the berries and help them release water, and bring to a boil. Once bubbling, reduce the heat to low and cook until slightly thickened, about 10 minutes.
Remove from the heat and transfer to a high-speed blender. Blend completely, then add 2 14-ounce cans of full-fat coconut milk, 5 ounces of dark chocolate, melted, 1/4 cup of unrefined cane sugar (or coconut sugar), 1/3 cup of honey (or coconut nectar to keep it vegan), and 1/2 teaspoon of salt. Blend again, then transfer to a medium saucepan–I recommend you reuse the one you cooked the raspberries in.
Heat over medium and, once warm, remove 1/4 cup of the base. Whisk in 1 tablespoon of arrowroot powder into it, then return to the saucepan. Bring to a boil, then remove from the heat and add 1 tablespoon of vodka and 1 tablespoon of vanilla extract. Stir to combine.
Push through a fine-mesh strainer into a heat-proof dish. Cover and refrigerate until cool to the touch, at least 4 hours and preferably overnight.
Meanwhile, make the truffles to fold in later.
In a small saucepan, heat 1/3 cup of full-fat coconut milk until bubbles begin to form on the surface. Once hot, turn off the heat and pour over 3.5 ounces of dark chocolate. Let sit undisturbed for 5 minutes, then use a spatula to incorporate the newly melted chocolate and coconut milk. Transfer to the fridge until it solidifies, about 3 to 4 hours.
Using a small spoon or ice cream scoop, scoop out a rounded half tablespoon of the chocolate/coconut milk mixture and roll into a ball. Once formed, roll in some cocoa powder and repeat with the remaining chocolate (you should make about 10-12 truffles), then refrigerate to firm up again, about 1 hour.
Cut the each of the newly-formed truffles into 8 pieces and put back in the fridge to chill while you churn the ice cream.
Speaking of which, take out the cooled ice cream base and put it in your ice cream machine. Churn according to your manufacturer’s instructions until the ice cream is the texture of rich soft-serve, about 20 to 25 minutes. During the last 5 minutes, add the chopped up truffle pieces and put them in the ice cream machine while it churns.
Transfer the ice cream to an airtight container and freeze until hard, at least 6 hours and preferably overnight. The next day, let sit out for a minute, then scoop and serve!
YES!!! ICE CREAM!!!
What is your favorite fruit to pair with chocolate? Leave me a comment here or on Facebook and let me know!