Confession. Although I try to avoid added sugars much of the time, I make exceptions now and then – and perhaps a few more than usual for homemade dairy-free ice cream. That’s where this brief story begins.
Picture a hot Sunday night – the kind where the air stays warm and humid long after dark.
We were just about to sit down for dinner as a family foursome on the back porch when I realized I had nothing planned for dessert. I quickly scoured the mental files for an expedient solution. Homemade ice cream was calling my name. Chocolate, I thought. Yes. Rich deep chocolate ice cream.
My daughter suggested chocolate covered strawberries, and that was the brilliant inspiration for this cross between the two. End of story, but the result was heavenly, and I had to wonder how on earth this flavor had not occurred to us before.
Hope you like it too. xo
CHOCOLATE OVER STRAWBERRIES ICE CREAM
2 cups soy milk, plain, unsweetened
3 tablespoons unsweetened cocoa powder
3/4 cup maple syrup
1 teaspoon pure vanilla extract
1/2 cup fresh or frozen strawberries, either diced or pureed
Whisk nondairy milk, cocoa powder, maple syrup, and vanilla together in a large bowl until combined well.
Add the strawberries at any point – either now or later – depending upon desired texture. Strawberries will blend into the ice cream when added early in the processing, and retain a crisper texture when added later.
Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions until desired texture is achieved.
Enjoy immediately, or harden further in freezer for an hour or more.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen