This is one vegan ice cream that delivers. If you are looking for a decadent double-chocolate ice cream that really satisfies – without dairy or added sugar – look no further!
Ingredients
400 ml / 14 oz Coconut Cream (1 can)
3/4 Cup Silan
1/2 Cup Cocoa
1 Cup Tahini
1 Tsp Vanilla
1 Tbs Vodka (to help maintain texture – optional)
50 grams / 1.75 oz Bittersweet Chocolate, chopped
Directions
Stir together all ingredients except for the bittersweet chocolate.
Follow instructions for your ice cream maker, mixing the ice cream for approximately 20 – 30 minutes. Stir in the chopped bittersweet chocolate at the end.
If you don’t have an ice cream maker, add the chopped bittersweet chocolate and freeze the ice cream for 45 minutes, stir and repeat until the ice cream reaches the desired texture.
Born February 21, 1961 in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel.
After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I moved to the Semi-private Sector, working for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. Over the last 15+ years I have worked with innovative companies ranging from Fortune-100 to start up, as well as NGOs, and governments, including service as a cleared advisor (Secret level) to the Commerce Department and the U.S. Trade Representative (IPR, Tariff/Trade Facilitation).
As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.
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