Vegan Chocolate Orange Ice Cream
Next to flavor, the most important element of a satisfying ice cream is texture.
I am a big fan of making ice cream at home. It is easy; you can make unlimited flavors; and it stores in the freezer for a month. You can stock up a few flavors for those times you want a little treat or need a quick dessert for guests.
Those on a vegan, or non-diary, diet have options. Many, however, fall short in the creamy department. Some dairy alternatives, like oat, almond and soy milks, result in a grainy, icy texture.
I did some research - online and in my kitchen - and was inspired by a custard created by Max at Serious Eats. I have followed his formula, for the most part; just adding a couple of adjustments.
The secret to this formula is the combination of coconut milk and coconut cream.
Most coconut milk brands in supermarkets contain xanthan gum. Xanthan gum is used as a thickener and stabilizer and a common ingredient in processed foods. In general, I avoid food additives. Xanthan gum can impact texture, too.
My favorite brand of coconut milk is Arroyo-D. It is pure, unadulterated coconut milk. It can be found in Asian markets or online at the Thai importer Import Food. This coconut milk and coconut cream does not need refrigeration until it is opened. Best of all, they sell 8 oz sizes so you have less waste. Once opened, coconut milk and cream must be used within a week.
This recipe is rich with dark chocolate, which is lovely with the addition of fresh squeezed orange juice. I used Drost brand Dutch cocoa powder. Carob or other chocolate alternatives, in powder form, will work just as well.
Vegan Chocolate Orange Ice Cream
Ingredients
Instructions
- In a medium saucepan, off the heat, stir together the cocoa powder and turbinado sugar.
- Turn on heat to medium and add coconut milk and coconut cream, whisking to combine. Whisk until you have a smooth, lump-free solution.
- Whisk in Lyles Golden Syrup and orange zest
- Cook, whisking constantly, until mixture begins to simmer - just when you see little bubbles around the edge and the mixture is steaming.
- Pour mixture into a blender and blend for 30 seconds. This step is important for producing a creamy ice cream. Alternatively, blend in the saucepan with an immersion blender.
- Pour mixture through a fine mesh sieve into an airtight storage container. Stir in the orange juice and bourbon.
- Refrigerate at least 4 hours; overnight is best.
- Remove from the refrigerator. The coconut milk will have solidified a bit so stir the mixture back to a smooth creamy custard. Pour into your ice cream maker according to manufacturer instructions.
- Once churned, return to your airtight container, cover with a piece of wax paper, seal and put in your freezer. Ice cream will keep in the freezer for a month.
- Remove from the freezer and allow to warm up for about 20 minutes for easier scooping.
Notes
Using the basic custard (coconut milk + coconut cream + turbinado sugar + Lyles Golden Syrup), you can do crazy making ice cream flavors. A few guidelines:
When making fruit ice cream (berry, for instance), make a puree of the fruit, add a little sugar as needed and any flavorings you like (strawberry + rose water; blackberry + cardamom). Store the puree in the refrigerator alongside the custard; you want them to be the same temperature before combining. Stir the puree into the custard just before adding to your ice cream maker.
Dry flavorings like cocoa, cinnamon, citrus zest can be added to the custard in the cooking stage, then strained out before refrigerating.
Nutrition Facts
Calories
253.62Fat
19.67Sat. Fat
17.28Carbs
19.86Fiber
2.22Net carbs
17.66Sugar
14.24Protein
2.67Sodium
6.81Cholesterol
0You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.
