Going Dutch?
my heart was torn between making more chocolate mousse and trying this.
I listened to my system that tells me I’m all beaned out, and went for the slightly less good for you option instead.
like your chocolate to be dark and intense? this treat should make you happy! this is coming from a person who thoroughly enjoys biting into a piece of completely unsweetened chocolate, so keep that in mind and follow the upcoming notes to change the recipe to your liking if you’re more of a milk (alternative) chocolate type o’fellow/ette.
a couple of notes:
- if you have a sweet tooth, you will want to be a bit more heavy-handed with the nectar.
- if you prefer less intense chocolate treats, use unsweetened baking cocoa powder instead of dutch-processed.
- if you don’t have an ice cream maker, you can simply enjoy this as a pudding.
for 4 (if greedy) – 6 (if wiser) servings.
1 cup plain soy creamer
1 cup unsweetened soy milk [other milk alternatives will do, it's just what I used]
1/2 cup dutch-processed cocoa powder
1 big spoonful chunky natural PB [about 3 T]
2 t pure vanilla extract
4 T agave nectar [more if you have a wicked sweet tooth]
3 T cornstarch
about 1/4 cup chopped chocolate of choice or other add-in [to be thrown in the ice cream maker in the last 5 minutes of churning]
place soy creamer, soy milk, cocoa, PB, and cornstarch in a medium saucepan.
let cook for about 5 minutes, whisking constantly, until the mixture has thickened a bit.
add vanilla and agave, stir well.
let cool completely, place in fridge, leave in there for at least a few hours or overnight.
transfer into ice cream maker, following manufacturer’s instructions. add chopped chocolate [or favorite add-in] during the last 5 minutes of churn…ation.
VeggieGirl said,
June 3, 2008 at 6:06 pm
As amazing as your chocolate mousse is, I’m VERY glad that you went with this dutch chocolate ice ‘cream’ – whoa, does that look GOOD!!
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Romina said,
June 3, 2008 at 6:22 pm
Oh my goodness Celine, you’re killing me with all this chocolate temptation!
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Ricki said,
June 3, 2008 at 6:36 pm
Two of my favorites in one (wait, there’s PB in there too–that makes three!). Can’t wait to try this one!
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Lacey said,
June 3, 2008 at 7:39 pm
oh my god, i am going to get so fat luckily i have not succumbed to buying an ice cream maker…YET. celine, please tell me you’re a fat vegan.
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shellyfish said,
June 3, 2008 at 7:46 pm
I think Ms. Celine is just very self-disciplined! I, on the other hand, would not be able to not pig out on all the deliciousness…that is also why I run so much…I love it, but I can also indulge!
It’s that time of year again when I start just wishing oh so much that I had an ice cream maker! Hey, Ms. C, do you think I could freeze & maybe process & freeze again? I don’t know, but I’m wondering.
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tuimeltje said,
June 3, 2008 at 8:18 pm
Must find me some proper vanilla extract. Why is that stuff not commonly sold here?
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Deb Schiff said,
June 3, 2008 at 9:20 pm
How nice! Just in time for the hot days ahead. ;D
I’d probably use some cashew butter and carob for mine, but awfully glad you used agave nectar.
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ninaki said,
June 3, 2008 at 10:09 pm
Dutch processed cocoa powder is the best!Seriously, way better than normal cocoa powder. Such rich taste. Thats why everyone is addicted to oreos.
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Tami said,
June 3, 2008 at 10:13 pm
Oh my. Celine, this looks like a chocolate lover’s dream!
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Courtney said,
June 3, 2008 at 11:11 pm
Yay! I love and miss pudding–I don’t have an ice cream maker, but I am super excited about making pudding!!
Courtney
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Avery Yale Kamila said,
June 4, 2008 at 12:31 am
Wow! That looks so sublime! I need to get an ice cream maker.
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L said,
June 4, 2008 at 12:35 am
YUMYUMYUMYUM
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BitterSweet said,
June 4, 2008 at 12:53 am
Oh man, this sounds great! I’ve got to toss the bowl of my ice cream maker back into the freezer now.
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Lisa (Show Me Vegan) said,
June 4, 2008 at 2:20 am
You have outdone yourself. This looks like my kind of ice cream! I like it as chocolate-y as possible. Thanks for sharing this recipe!
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atxvegn said,
June 4, 2008 at 3:16 am
This is wicked looking! I love intense chocolatey things.
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Cecilia said,
June 4, 2008 at 4:05 am
wow wow wow! Chocolate ice cream (pudding in my case coz I don’t have an ice cream maker) – you’re killing me here!! Why do I have to live so far away from you?! Tehee …. the “4 (if greedy) – 6 (if wiser)” comment makes me laugh coz it kinda sound like you’re referring to me there :0) Oh btw, what is soy creamer? Is it soy cream?! And another stupid question to throw at you, what is vital wheat gluten, is it the same as gluten flour?! Sorry to ask you so many question! Hope you have a great day concocting another fabulous dessert for us! :0)
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Tory said,
June 4, 2008 at 5:01 am
This looks amazing and I just took the plunge and bought an ice cream maker. Reminds me of this recent post: http://www.101cookbooks.com/archives/heavenly-pie-recipe.html Maybe it can be veganized…
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Silvia said,
June 4, 2008 at 5:19 am
Wow this photo is stunnning for me as I’m choco-addicted!
So I could swim in a chocolate ocean and be like in heaven!
Thanks for everything you share with me darling!
Love you thissssssss much :-D
Silvia
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Vegetation said,
June 4, 2008 at 7:45 am
Oh YUM! It’s freezing here but I don’t care. I must make this and make it soon! Wonder what I can use for soy creamer……maybe a cashew cream?
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Celine said,
June 4, 2008 at 8:34 am
Cecilia: soy creamer is basically soy cream, yeah. it’s higher in fat than normal soy milk is, and has a lot of other “goodies” added to it, and less nutritional value to show for it (i.e., no calcium). it’s good to make desserts (or coffee) richer, though, so no complaints here.
and also yes, vital wheat gluten = gluten flour. :)
Amy: you could also simply use more of the milk alt: since there’s some nut butter thrown in the mix (and cornstarch too), it’ll thicken up nicely and be rich enough to not even notice.
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Celine said,
June 4, 2008 at 8:34 am
ps, Amy: I covet the freezing weather you guys are having. gimme. GIMME!
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ruby red vegan said,
June 4, 2008 at 3:02 pm
Oh, wow, this looks fabulous! I always appreciate an extra ice cream recipe or two. Or three. I’m the “greedy” one you mentioned as far as ice cream and all other desserts go.
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vaala said,
June 5, 2008 at 12:05 am
This TOTALLY sounds like me! We have a block of 100% cocoa chocolate in the fridge right now…it’s amazing. I was going to ask what you could use instead of soy creamer (we don’t get that here) but it appears you’ve already answered that!
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yosunbuka said,
June 5, 2008 at 1:23 pm
celine u are perfect again..
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Liz² said,
June 6, 2008 at 9:51 pm
I *need* an ice cream maker, which is a need mostly triggered by your deep chocolate confection that’s driving me nuts right now! It’s gonna a long summer until I get one…
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Bonnie said,
June 7, 2008 at 9:07 pm
Ooh, a chocolate ice cream recipe. I have to try this!! So far I’ve only made it with melted chocolate, not with cocoa powder.
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addy said,
June 8, 2008 at 8:12 pm
holy carp! that looks delicious and so easy to make. i think i’ll have to put this in my ice cream maker soon :)
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FlaNboyantEats said,
June 10, 2008 at 3:40 pm
oh my goodness, you just gave me a really good reason to use the fresh cocoa powder i brought back from Trinidad!
L-O-V-E I-T!
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Robin G said,
June 20, 2008 at 1:56 am
I tried this and it was *so* amazing. I made a couple of subs. I didn’t have soy creamer, so I used all soymilk. Since I had almond butter, I used it instead of peanut butter. Eating it as pudding probably would’ve been good too, but I was all about the dark rich chocolate ice “cream”. Finished off my first batch, making my next one *soon*!
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Celine said,
June 20, 2008 at 11:52 am
fantastic, Robin!
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mama’s sewing circus » Blog Archive » i scream for ice cream! said,
July 5, 2008 at 11:44 pm
[...] a happier note, I also found a recipe for chocolate ice cream at have cake, will travel that sounds [...]