Last week I promised a recipe for vegan chocolate ice cream. There was a problem with that promise that I didn’t foresee. The ice cream was so delicious that we ate it all before we had a chance to get a picture of it. Don’t you hate it when that happens? The good news is that making the recipe twice gave me an opportunity to refine it some more. My theory is you can never refine a recipe too much. My husband declared this recipe as approved for business. That’s his way of saying, “Please keep this recipe the same.” Poor guy. Living with a recipe tweaker can be tough sometimes.
We’ve found the problem with homemade vegan ice cream to be that it crystallizes when it freezes. Some of that may be due to our thrift-store variety ice cream machine, but some of it may also be due to the ingredients. The way to make really good homemade ice cream is to use ingredients that don’t easily freeze. That’s why ice cream recipes will call for ingredients like heavy cream or eggs, things that we vegans don’t consume. But there are other ingredients that don’t freeze that we can use. And I think I found the right combination for the perfect vegan chocolate ice cream!
Before we proceed to the recipe, I want to add a couple of disclaimers. First of all, there are different kinds of vegans. If you’re a typical omnivore you might be surprised to learn that people who agree not to eat meat, eggs, milk, or cheese, don’t agree on everything. There’s a world of schisms out there, and vegans are no exceptions. I eschew the above ingredients but other than that I’m not too terribly picky. Second, I thought I was quasi-brilliant for creating this recipe, but after doing a little research I found another one that was fairly similar. It just goes to show that there’s nothing new in the world, not even vegan chocolate ice cream recipes! So I’m providing a link to another recipe in case you’d like to check it out.
1 12 oz package chocolate chips, dairy-free, melted
1 package silken tofu
1 tablespoon vanilla
1 cup soymilk
¼ cup corn syrup
¼ cup vodka, (I used chocolate liqueur)
Melt the chocolate chips using your preferred method. I put the chocolate chips in a microwave-safe bowl and zapped them on high for 1 minute and then stirred them until all the chips were melted. Set aside to cool temporarily.
Put the tofu in a food processor and pulse until smooth. Add the vanilla, soy milk, corn syrup, and alcohol (vodka does not freeze!). Pulse until smooth. Next add the melted (and cooled) chocolate chips. Alternate pulsing and stirring the mixture until all the chocolate is well combined with the tofu mixture.
Refrigerate the chocolate mixture for an hour. This is a dangerous step because the mixture is a lot like chocolate pudding and difficult to stay out of, but I know you can do it! Next, follow the instructions on your ice cream maker. Don’t have an ice cream machine? No problem. Follow David Lebovitz’ instructions for making homemade ice cream without a machine.
We now consider this to be our favorite vegan chocolate ice cream! I hope you enjoy it as well.