Midnight Silk: Vegan Chocolate Ackee Ice Cream
This one is for the true chocolate lovers. This ice cream is grown and sexy, it's dark, it's intense and it's most definitely not for the faint of heart; proceed with caution.
Ingredients
- 1 can Coconut milk (400mL)
- 2 tbsps Dutch-processed cocoa powder (my current favourite is the Bensdorp cocoa from King Arthur Flour)
- 2 tbsps Black cocoa powder (I also purchase this from King Arthur Flour)
- 100 g 85% Chocolate (I used Lindt, anything 70% and above should be good)
- 1 can Ackee (about 2 2/3 cup Parboiled)
- 3/4 cup Agave
For the drizzle:
- 100 g 70% Chocolate (I used Lindt)
- 2 tsps Extra Virgin Olive Oil
- 1/4 tsp Cayenne Pepper (up to 1/2 tsp)
Instructions
- Break of the 85% chocolate roughly and place in a bowl, set aside.
- Place cocoa powders in a sauce pan and whisk in coconut milk, whisk well so there are no lumps. Over medium heat cook till bubbles start to appear around the edge of the pot, it doesn't have to boil.
- Pour warm coconut milk mixture over the chocolate and whisk till the chocolate melts completely. Pour into a blender then add ackee and agave. Blend till completely smooth.
- Pass through a fine sieve and chill for a few hours till cold.
- Once base is cold, churn according to your manufacturers instructions.
- Meanwhile, melt the 70% chocolate in the microwave, then stir in the cayenne and oil.
- Just before the ice cream is at soft serve consistency, drizzle in the melted chocolate. Don't worry if it clumps up in sections, just break it up as best as possible when pouring it into the container you plan to freeze it in, you do want the bits to be irregular.
- Place container in the freezer and let firm up a few hours before serving.
- Enjoy!