Simply Whole Kitchen

June 7, 2012

Dark Chocolate Peppermint Ice Cream

Happy National Chocolate Ice Cream Day!!

I'm happy to participate in this national holiday by offering you a better for you choice of chocolatey goodness!  Plus, if you are going to participate in the celebration, why not do it with something that won't make you feel incredibly guilty after?  Yes, today you can have your chocolate ice cream and enjoy eating it too!

I give you a dish so delicious, so perfectly refreshing (and perfectly sweet) that you'll never want to go back to the frozen sweet stuff again!  Plus, this ice cream is dairy free!  Yes, I couldn't believe it either, but it is made with 100% coconut milk, not with cream or milk.

This is the perfect dessert for a hot summer afternoon or evening.  The chocolate is creamy and the peppermint refreshing.  This one has a portion control warning all over it!  But honestly, because it is better for you, a little bit more won't hurt :)

Dark Chocolate Peppermint Ice Cream
2 cans (14oz) low-fat coconut milk
1/4 c unsweetened cocoa powder
1/4 c special dark cocoa powder
2 tsp vanilla extract
1 tsp peppermint extract
1/4 c light agave nectar
2 tbsp cornstarch
1/8 tsp salt
1/2 c dark chocolate chips, melted

Put cocoa in a medium bowl and whisk in enough coconut milk (about 2/3 cup) to make a smooth paste. Stir in vanilla & peppermint extracts.

Mix the agave nectar, cornstarch and salt in a medium saucepan. Gradually whisk in the remaining coconut milk. Heat over medium heat, stirring frequently with a wooden spoon or heatproof spatula, until the mixture begins to barely simmer around the edges. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 21/2 to 3 minutes to fully cook the cornstarch. Scrape the hot mixture into the bowl with the cocoa mixture. Whisk until well blended. Let cool, undisturbed, for at least one hour. Cover and refrigerate until cold, at least 3 hours (or up to 12 hours).

Pour the ice cream mixture into an ice cream maker. Churn according to manufacturer’s directions.  Meanwhile, in a microwave safe bowl, melt the dark chocolate chips (in 30 second increments until it is melted, stirring in between each 30 seconds).  Drizzle the melted chocolate (about 1/3 of it) into the base of the container you'll freeze the ice cream in.  Add 1/2 of the completely churned ice cream.  Drizzle with the remaining chocolate and top with the rest of the ice cream.  Freeze for a minimum of 30 minutes-1 hour before serving. Enjoy!

2 Comments:

Anonymous Cristen said...

Does it taste coconutty? Or does the mint overpower that flavor?

June 7, 2012 at 11:16 AM  
Blogger Tia said...

you think soy or almond milk would work ok??

June 10, 2012 at 10:39 PM  

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