Vegan Spicy Chocolate Ice Cream
Sweet and spicy. One of the great flavor combinations. This Vegan Spicy Chocolate Ice Cream is just that.
I’ve been overdue for a chocolate dessert… but I wanted it to be memorable. I love how the flavor and intensity of chocolate can be enhanced by combining it with something spicy. For this ice cream, I was looking to make something refreshing… but that also had a kick. Using cayenne powder added the right amount of heat, that kind-of sneaks up on you… but in a very pleasant way.
If you aren’t a fan of spicy, you can leave out the cayenne, but I do recommend giving it a try. The first bite is cool and delicious and then you slowly start feeling the heat. It’s lovely. I hope you enjoy
INGREDIENTS
Prep Time: 10 minutes
Ice Cream Maker Time: Approximately 25 minutes
Makes: about 4 cups (1 quart)
1 vanilla bean, split lengthwise
2 13.5-oz. cans of coconut milk (full fat)
½ cup agave nectar
3 tbsp high quality cocoa powder
½ tsp salt
⅛ tsp cayenne powder (I like it a bit spicier so I used ¼ tsp)
2 tbsp gluten-free vodka
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INSTRUCTIONS
Scrape the seeds from the vanilla bean and place into a blender with the coconut milk, agave, cocoa powder, salt and cayenne pepper. Blend well, about 1 minute. Add in the vodka and mix for about 10 seconds.
Pour liquid into your ice cream machine bowl and churn for about 20-25 minutes or according to manufacturer's instructions. Serve immediately.
If you’d like a firmer consistency, transfer into a freezer safe container with lid, and freeze for about two hours to thicken. Before serving, allow to thaw for about 15 minutes.