Yesterday was one of the first days where it felt like summer was on its way. It’s been a chilly start to spring in Chicagoland, that’s for sure. But yesterday was pushing 70, the sun felt warm, and it was good to be outside (here’s hoping today is just as nice). If you follow my blog, you know I love to bake and make sweet treats. When it’s too hot outside to bake, that’s when it’s time to plug-in the old ice cream maker and get churning.
This is my go-to ice cream recipe. It’s easy enough,with only a few ingredients, and you don’t need to cook the base before adding it to your ice cream maker. I call it frozen custard because it’s very rich, thick and creamy (like it’s dairy-based namesake).
Chocolate Frozen Custard
makes about 1 1/2 pints
1 2/3 cup chilled coconut cream*
1/4 cup natural/Dutched cocoa blend (such as SACO)
1/4 cup organic raw agave nectar
2 tablespoons almond butter (I used Justin’s vanilla almond butter)
1 teaspoon alcohol-free pure vanilla extract
1/4 teaspoon sea salt
* To get coconut cream, chill 2 cans of regular, full-fat coconut milk in the fridge overnight. When ready to make the frozen custard, open the cans (be careful not to disturb the contents) and gently scoop off the hardened coconut cream on top. The water from the coconut milk will have settled to the bottom. You can use the leftover coconut milk water for another recipe (or smoothie) within the next few days after opening.
In a stand-mixer, or with an electric beater, mix on medium speed the coconut cream and cocoa until fluffy. Add the agave, almond butter, vanilla and salt and mix until well combined. Pour the mixture into the basin of your ice cream maker and process according to the manufacturers instructions.
I use a Cuisinart ice cream maker, and it took about 20 minutes to have thick and rich ice cream. If you don’t have an ice cream maker, you can still enjoy this dessert as a mousse or chilled pudding. Just follow the directions up until the ice cream maker step. Keep the mousse in the fridge until ready to serve. As always, I hope you enjoy (and if you do, let me know)!