Intensely Dark Chocolate Frozen Dessert
Intensely Dark Chocolate Frozen Dessert
For those who love dark chocolate in its purest, most intense form, this vegan frozen dessert is deeply satisfying. Adjust the sweetness to your liking and indulge in rich chocolate bliss.
Equipment
- whisk,
- Ice cream maker (optional)
- mixing bowl
Ingrediënten
- 235 ml 1 cup plain soy creamer
- 235 ml 1 cup soy or other nondairy milk
- 40 g ½ cup Dutch-processed or unsweetened cocoa powder
- 48 g 3 tablespoons crunchy natural peanut butter
- 24 g 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 84 –168 g ¼ to ½ cup agave nectar (adjust to taste)
- 44 g ¼ cup nondairy semisweet chocolate chips
Instructies
- In a medium-sized saucepan, whisk together the soy creamer, nondairy milk, cocoa powder, peanut butter, and cornstarch.
- Cook over medium-high heat, whisking constantly, for about 5 minutes, or until the mixture thickens slightly.
- Remove from heat and stir in the vanilla extract and ¼ cup (84 g) agave nectar.
- Taste the mixture and adjust sweetness by adding more agave if desired.
- Cool the mixture completely, then refrigerate for 2 hours or overnight.
- Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Add the chocolate chips during the final few minutes of churning.
- For a firmer consistency, freeze the churned dessert for at least 1 hour before serving.
Optional Variation (Without Ice Cream Maker):
- Follow the instructions on page 485 for making ice cream without an ice cream maker.
Notes / Tips / Wine Advice:
Serving Tip:
Top with fresh berries, chopped nuts, or an extra drizzle of melted chocolate for an even more luxurious treat.Wine Advice:
Pair with a bold red dessert wine like a Port or Banyuls to complement the intense chocolate flavor.Nutritional Information
Calories: 200 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 9 g | Fiber: 3 g | Sugar: 15 g | Salt: 0.2 g
