Wednesday, August 8, 2012

Mocha Ice Cream

If you give a girl some chocolate sauce, you're going to have to give her vegan ice cream to go along with it... Or however that children's book goes. There's no need to pull out the ice cream machine for this easy version of mocha ice cream.  The Awesome Chocolate from Soy Delicious makes a great base, and the other ingredients are simply stirred in. Use any kind of vegan chocolate ice cream, including coconut, almond, or rice-milk based, if you prefer

  • 4 cups low-fat chocolate non-dairy ice cream
  • 1/4 cup Kahlua
  • 1 tablespoon instant coffee granules
  • 2 ounces finely chopped dark chocolate*
1. Place a large bowl in the freezer to chill. Meanwhile, let the ice cream stand at room temperature until softened - it takes only about 15 minutes for the soy ice cream, but may take longer for other versions.

2. Meanwhile, combine the Kahlua and coffee granules in a small microwave-safe bowl and microwave for 30 seconds.  Stir until the coffee dissolves and let cool.

3. Combine the softened ice cream, Kahlua mixture, and chopped chocolate in the chilled bowl, stirring with a rubber spatula to combine. (The attachment of a stand mixer would also work well to mix everything together).  

4. Cover and return to the freezer to re-freeze to desired consistency; I recommend 4 hours if you want ice cream close to the texture of soft serve, and at east 8 hours if you want it firm.

This ice cream is delicious scooped into a bowl and served plain...

...but here are a few fun ideas to make it even better.  Make a "Crunchy Mocha" sundae by sprinkling with your favorite granola. As you can see, I made this sundae after only about 4 hours, when the ice cream was still closer to soft serve.

Make a "Chocolate Rapture" sundae by topping with Warm Chocolate Sauce.

Or, make a "Tiramisu" flavored sundae by topping with Warm Chocolate Sauce and a vegan mascarpone cheese.

Note: for an eerily accurate mascarpone, bring 1/4 cup plain non-dairy creamer to a boil in a small saucepan and stir in 1 tablespoon agar; let cool. In a bowl, combine 8 ounces Tofutti cream cheese, 1/4 cup vegan sour cream, the agar mixture, 1/3 cup vegan powdered sugar, and 2 teaspoons vanilla extract. Beat with a hand mixer until creamy. Cover and refrigerate for at least a few hours so the mixture can set, then dollop over the ice cream and drizzle with the chocolate sauce. Voila - this sundae tastes like tiramisu without the ladyfingers 

*My note on the chocolate is exactly the opposite from that for my Warm Chocolate Sauce - choose a bittersweet dark chocolate here, one labeled 85% cacao, to achieve the right bittersweet mocha result.

Nutrition Info:
8 servings (1/2 cup), Calories 206 

Tasting Notes:
Just awesome. I'm a sucker for anything coffee flavored. Make that mocha flavored and I'm in love, and this was awesomeness on a spoon. A perfect balance of coffee and chocolate, not too sweet, and a nice kick from the Kahlua. I loved the little bits of chopped chocolate waiting in each spoonful.  Like a frozen Starbucks mochaccino, only better.


No comments:

Post a Comment