This summer I noticed the trend of black ice cream. There are lineups everywhere for this stuff in Toronto, but I haven't seen vegan black ice cream available anywhere. So with my new YouTube series I decided to try making my own recipe. Let's go Veganized: Black Ice Cream!
I put a poll on Instagram @itdoesnttastelikechicken and you voted for a chocolate flavoured black ice cream. So I set up my camera, and filmed myself making a DIY veganized black ice cream!
Strange looking for sure, but it was actually quite tasty! If you ever want to make the recipe for yourself I have written it down below.
VEGANIZED: Black Ice Cream
I took the viral food trend of black ice cream and made it vegan! This DIY charcoal ice cream is crazy looking but tastes delicious.
Servings:
Ingredients
For the sweetened condensed coconut milk:
- 1 400ml can full-fat coconut milk
- ⅓ cup white sugar
For the vegan black ice cream base:
- 6 tablespoons cocoa powder
- 3 tablespoons food safe activated charcoal
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the whipping cream:
- 1 400ml can premium coconut milk (see notes), chilled in the fridge overnight
- 1 tablespoon food safe activated charcoal
Instructions
- To make sweetened condensed coconut milk: mix together the full-fat coconut milk and white sugar in a saucepan. Put over medium heat and bring to a simmer until it's reduced by half. About 15 minutes. Remove from heat and let cool in fridge or freezer.
- To make the vegan black ice cream base: In a large bowl mix together the cooled sweetened condensed coconut milk with the cocoa powder, 3 tablespoons activated charcoal, vanilla extract, and salt.
- To make the whipping cream: scoop all the hardened coconut cream from the can of chilled premium coconut milk, leaving the coconut water behind. Add the coconut cream to a large bowl with 1 tablespoon of activated charcoal. Beat the coconut cream lightly until it is fluffy.
- Fold in half of the whipping cream into the black ice cream base, then once combined fold the remaining half. Pour into a loaf pan and freeze for 3 to 4 hours until set. If you freeze it for longer you may need to let it soften on the counter for 20 minutes or more until it's scoopable.
Notes
Make sure you get coconut cream or premium coconut milk. A good test to see if the coconut milk is rich enough for this recipe is to shake the can. If you can't hear any liquid sloshing around, or very little liquid then that's probably a good brand. I recommend Thai Kitchen Premium Coconut Milk.
Nutrition
Calories: 57kcal | Carbohydrates: 14g | Sodium: 98mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Calcium: 6mg | Iron: 0.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Bon appetegan!
Sam.
Linda says
Thanks for the recipe! I just made it for my third time now. I skipped a few steps though. I didn't condense or whip the coconut milk, I just threw everything into the blender to get out any lumps of cocoa or charcoal, and instead of 1/3 cup sugar, I did 1/4 cup honey (which makes it not vegan). Instead of freezing in a loaf pan, I put it in an ice cream maker to freeze. (I have some leftovers though and I put the melted remains into a loaf pan in the freezer for later.)
Tys says
Please, please, don't eat activated charcoal, even food safe one, especially if you're on meds! It acts like a sponge in your guts and deactivates literally any med, even birth control! Please, be safe and don't eat it.
Katy says
That's a very good point. Also, some people may react badly to even food safe activated charcoal. My parents would sometimes make me take it after food poisoning, after awhile I started having some rather unpleasant reactions to it. (In addition to already being incredibly sick from the poisoning an all.) I completely refuse to take it anymore. Just a heads up. 🙂
Traci Goudy says
I love you and your cookbook Sam. You do a GREAT job at everything. You clearly put your heart and talent into all you do. I have dozens of cookbook and find myself reaching for it the most. I’ve made your tofu bites and cheese recipes twice already. They will be staples in my plant based life. I could drink that cheese sauce and be one happy girl! Amazing. Keep it up. You rock girl!
Sam Turnbull says
Haha!! That's awesome, Traci! Thrilled you're enjoying all of my recipes so much 🙂
CantiqueIndonesiana says
Sam, thank you for the recipe, you can use vanilla paste for natural black color
Sam Turnbull says
That would be a different recipe, but feel free to play around as you wish. Enjoy!
Cindy says
Thanks Sam! I plan to buy your cookbook!
Cindy says
Thank you Sam! I have been considering your cookbook! Now I plan to buy it. I was hoping your ice cream recipe had an option for something other than coconut milk. Thanks so much!
Sam Turnbull says
You're most welcome, Cindy! I hope you love it 🙂
Cindy says
Hi! I’m looking for a vegan vanilla ice cream that does not include coconut milk. My Hubby and I try to keep our diet low in saturated fat. I’ve tried a few recipes but they are not creamy and became icey . I plan to explore using cashews...I hope you will try to make a creamy “ice cream” that’s low saturated fat. I’m so glad I discovered your blog!
Sam Turnbull says
Thanks, Cindy, and welcome! I have a vegan ice cream recipe in my cookbook that has the option of either coconut or cashew base. It's my fave 🙂 Enjoy!