While the beans are exported to be made into chocolate bars, confectionary and drinks, the bean shells, pod husks and cocoa sweatings (a pale yellowish liquid that drains away during fermentation) are usually thrown away. The coveted cocoa bean is just one small part of the cocoa plant. The country's cocoa beans have been fuelling people worldwide for decades, but now another part of the cocoa plant will soon be powering Ivory Coast. With more than six million people working in cocoa in the country, it is Ivory Coast's largest export by far. This West African country is the largest producer of cocoa in the world, where more than 40% of all cocoa beans originate.
Let the mixture cool completely before moving it into the refrigerator to chill for about 2 hours.Remove the pan from the heat and stir in the vanilla extract.
Once the mixture comes up to a full boil, cook for just a minute or two longer.
Once smooth, whisk in the remaining coconut milk and agave nectar. Whisk in about 1 cup of the coconut milk to form a thick paste and remove any lumps. In a large saucepan, whisk together the cocoa powder, arrowroot, coffee powder, salt, and cinnamon.Just be sure to choose the chocolate chips that suit your dietary needs. Special Diet Notes: Dairy-Free Chocolate Chocolate Chip Ice Creamīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based and vegetarian. Pour the contents of 1 can of coconut milk into a glass measuring cup, and add milk beverage until it reaches 3 cups. I you want to lighten it up a little, you can use part milk beverage in place of some of the coconut milk. Lighter Finish: This makes a very rich dairy-free ice cream.Starch: If you don’t have arrowroot on hand, you can substitute non-GMO cornstarch or tapioca starch in its place.Natural unsweetened cocoa powders need to react with an acid to lose some of their bitterness, so they can taste a bit too bitter in recipes like this one. Cocoa Powder: Since this recipe isn’t heavily sweetened, it’s important to use a Dutch-processed cocoa powder.We’ve since updated this post and also have a few quick ingredient tips and substitution options, should you need them. It’s a sample from her book, Vegan A La Mode, which we shared over a decade ago. She often gets a bit exotic with flavors, but this dairy-free chocolate chocolate chip ice cream plays on her continued love for the classics. My friend Hannah Kaminsky is the foremost vegan ice cream expert. And instead of full-size chocolate chips (which can be too hard when frozen!) it’s spiked with straciatella-style flakes that melt in your mouth with each bite.ĭairy-Free Chocolate Chocolate Chip Ice Cream for True Chocoholics It’s churned with melted chocolate and creamy coconut milk for the most luxurious taste and finish.
This rich, dreamy chocolate chocolate chip ice cream recipe is not for the faint of heart.