Triple Coco Chocolate Ice Cream Removes The Pouty Face

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chocolate ice cream

The Kid had already done the kid thing and stirred it up before I got the camera. It looked better when it was a pretty scoop.

My mom is in town for a visit this weekend so we’ve been out and about quite a bit. One of our stops was to a wonderful vegan restaurant called The Spiral Diner. As you know I’m not vegan or even vegetarian, but I love this place just the same. I had their raw salad and it was amazing with the walnuts, raisins, and tons of veggies.

I even splurged and got the avocado on top since I had a great leg day and set a new PR! How weird to even type that. I set a new personal record and celebrated with an avocado. I can now deadlift an average sized man at 155 lbs! Yeah, bring it on.

With all of the record breaking heat going on lately, there was a crisis at the diner. The walk in fridge had gone out and there was NO ice cream. We didn’t find this out until after lunch and The Kid was not impressed with the cookie substitution for her dessert.

Thankfully we had the makings at home for our own vegan chocolate ice cream. I have to say this was even better than the vanilla cinnamon ice cream we tried earlier.

Triple Coco Chocolate Ice Cream

  • 1 cup coconut milk (divided)
  • 2 cups coconut creamer
  • 1/4 cup sugar
  • 2 Tbsp arrowroot powder
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup chocolate chips
  • 1 tsp vanilla
  • Cinnamon, to taste

Mix 1/4 cup milk with the arrowroot powder and set aside. Heat the creamer, sugar, cocoa, chips and the rest of the milk in a saucepan until it just starts to boil. Remove from heat and whisk in the arrowroot mixture. It will thicken pretty quickly to a runny pudding consistency. Add the vanilla and cinnamon that you’d like and refrigerate 2 – 3 hours until cold.

Freeze in an ice cream maker following the directions. The recipe makes a quart of ice cream, so we got 2 batches in our sized ice cream maker. Twice the fun!

Special Note: I used the coconut milk and creamer that you get in the cartons in the milk section. They have several brands now like Silk. These are more milk-like in texture than the coconut milk that you get in cans. Runnier. The actual recipe called for soymilk and soy creamer so you could also use that if you aren’t avoiding soy.

Enjoy and hope you get a break from the heat soon!

Comments

  1. Casey (The Hippie Health Nut) says:

    Nice! I make chocolate ice cream with the canned coconut milk. SO good! Coconut milk and flour have been great replacements for me with all my food intolerances.

    • Accidental Fitness Quest says:

      The Kid is allergic to dairy so we get pretty creative too. The great thing is that she’s always willing to eat non-kid stuff. No complaints! Me avoiding soy is much harder to do. It’s all over the place.

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