Vegan Chocolate-Chai Ice Cream
This ice cream combines creamy, rich chocolate with hints of Indian spices.
1 1/4 cups soymilk or other nondairy milk
1 teaspoon ground
cinnamon 10
whole cloves 1/2 teaspoon ground
cardamom 2 ounces unsweetened chocolate
1 can (14-ounce) full-fat coconut milk
1/2 cup granulated
sugar or agave syrup
3 tablespoons
cocoa powder 1 teaspoon
vanilla extract Pour the soymilk into a small saucepan and add the cinnamon, cloves, and cardamom. Warm on medium-low heat, whisking occasionally, until the soymilk just begins to boil. Cover and remove from the heat. Steep for 15 minutes.
Use a slotted spoon to remove the cloves. Add the chocolate and stir until it is melted. (You may need to reheat the soymilk on low heat if is not hot enough to melt the chocolate.) Whisk in the coconut milk, sugar, cocoa powder, and vanilla extract. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturer’s directions.
