Dairy doesn’t always treat me well. Yes, vegan ice creams do exist. Coconut milk is not always for me, either.
John suggested that I try a dairy-free recipe, but did not include coconut. Almond milk is one milk that has never failed me, so I knew it would be the perfect replacement for my half-and-half. To keep it creamy and thick, I needed a traditional ice cream base.
The drawing board was my next stop.
This recipe is not vegan, but it’s dairy-free. This recipe is not for everyone, but it’s for those who can eat eggs but cannot have dairy.
I began with a base of egg yolks and sugar. It got so creamy!
Alton Brown taught me that I should be looking for the “ribbon effect” when whisking. I think I’ve achieved that, eh?
Then, I whisked almond milk, cocoa powder, and eggs in a medium-sized saucepan. I added a little xanthan to give it extra thickness and a bit of vanilla to add complexity. It went into the ice cream maker, and I was super excited when I tried a sample, and it tasted amazing. It got better after a few hours of freezing.
It is creamy, thick, sweet and satisfying. However, it does not have the stereotypical “creaminess” that comes with full-fat whipping. This is the kind of thickness that hurts my stomach, so as long as I get my ice cream fix, I don’t mind a different type of luxury.
Ingredients
- 3 cups unsweetened Almond Milk
- Six large egg yolks
- 1/4 cup sugar
- Unsweetened cocoa powder of good quality (such as Dutch Process): 1/3 cup
- Use 1/4 tsp for thickening.
- 1 1/2 tsp pure vanilla extract
Instructions
- Stir the cocoa powder vigorously with half of the almond milk in a saucepan on medium heat. Stirring occasionally, add the remaining almond milk to the mixture and bring it to a simmer. Remove from heat after 2 or 3 minutes.
- Add the yolks to a large bowl and whisk them until they become lighter in color. Add the sugar slowly in small amounts while vigorously whisking. When the mixture is thick, and the ribboning effect appears when the whisk is held over the bowl, you know it’s done.
- To temper the eggs, add approximately 1/3 cup of warm chocolate-almond mixture and whisk together. (Amounts are as written in the original recipe; adjust for changes in batch size). Mix in the remaining liquid until combined.
- Mix again. Add the xanthan to the mixture using a sifter. It is not required, but it will help thicken the ice cream.
- Add the vanilla extract last and stir again. Cover and refrigerate for 6-8 hours or overnight. Do not forget to chill the ice cream maker container overnight.
- Pour the chilled mixture into the pre-chilled container of ice cream and prepare as per the manufacturer’s instructions. It should only take 20-30 mins.
- You can either eat the “soft serve” immediately, or you can freeze it for 6-8 hours, covered, in a container that is freezer-safe to harden. Allow to sit for 15 minutes before scooping.