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.
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.
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.