Dairy Free Chocolate Cookies 'N Cream Ice Cream

Monday, January 14, 2013

Dairy Free Chocolate Cookies ‘N Cream Ice Cream

Yes, I am going to talk about ice cream in January. I can’t help myself. You see my dad and stepmom got me the KitchenAid ice cream attachment for Christmas. This ice cream maker is one of the things I have been looking forward to most about moving to Cincinnati.

You might be asking how those two things are related… Remember those before and after pic from our kitchen renovation? See that little fridge tucked in the corner there? It’s one of the smallest fridges you can get in the US. It’s footprint is 2’x2′. The freezer is made up of three drawers. None of those drawers are big enough to hold the bowl of an ice cream maker.

So I’ve been waiting… As someone who can’t eat most ice cream available on the market, I have been anxiously awaiting the day I had a freezer big enough to hold an ice cream maker bowl. And believe me, I’ve tried soy-based, coconut-based, and tofu-based ice creams. They’re just not the same.

For my first homemade dairy free ice cream, I decided to go with a classic. Chocolate. At the last second, I decided to throw in some Oreos I had in the cabinet. Can you blame me? This ice cream is decadent. And creamy. And oh-so-indulgent. And I can eat it. It’s basically perfect. Hubby and I polished this ice cream off in fewer sittings than I’d like to admit. Even if you can eat dairy, you should make this ice cream.

One Year Ago: Roasted Pumpkin and Squash Soup with Sage
Two Years Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Three Years Ago: Overnight French Toast
Four Years Ago: Raspberry Meringue Cookies

Chocolate Dairy Free Ice Cream

Yield: 1 quart

Ingredients:

28 fl ounces (2 cans or 800 ml) full-fat coconut milk
1/2 cup (110 grams) sugar
1/2 cup (45 grams) unsweetened cocoa powder
1/4 tsp salt
3 egg yolks
1 Tbsp vanilla

6-8 Oreos, cut into large chunks

Directions:

In a large saucepan, warm coconut milk over medium heat. Do not allow to boil.

Meanwhile, in a medium bowl, whisk together the sugar, cocoa powder, and salt. Add about 1 cup warmed coconut milk and whisk until the mixture forms a thick, smooth paste. Whisk in the egg yolks one at time, mixing well between additions. Slowly add cocoa mixture to the warmed coconut milk, whisking quickly to incorporate.

Simmer over medium heat until coconut milk base thickens enough to thickly coat the back of a spoon, about 8 to 10 minutes. Stir in vanilla and transfer to a heat-proof container and refrigerate until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer ice cream to a plastic airtight container and freeze for 2-3 hours before serving.

Recipe from Pastry Affair

Dessert, Ice Cream

20 comments »

18 Responses to “Chocolate Peanut Butter Cupcakes”

#
1

Colleen — July 16, 2009 at 4:22 pm

These look amazing! I love that you added even more peanut butter flavor too!
#
2

Amy Kingman — July 16, 2009 at 4:54 pm

Mmmmmm! These look incredible!! AH! My weakness!!!!
#
3

Memória — July 16, 2009 at 4:57 pm

Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!
#
4

Jen — July 16, 2009 at 5:04 pm

You could definitely use any chocolate cupcake recipe that you want!
#
5

Stephanie Wagner — July 16, 2009 at 7:30 pm

These look awesome! I bet they’re really rich!
#
6

oneordinaryday — July 16, 2009 at 8:05 pm

Holy. Cow.
These look sooo darn good!
#
7

Jill — July 17, 2009 at 3:51 am

I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!
#
8

Kerstin — July 17, 2009 at 3:54 am

Wow, these look beyond incredible! I’m completely impressed 🙂
#
9

Jennifer — July 17, 2009 at 10:32 am

peanut butter cups…one of my favorites!! What an awesome cupcake!!!
#
10

Laura — July 17, 2009 at 1:50 pm

Oh. My. God. I think my DH is packing his bags to leave me as we speak!

These look soooo good. I bet it’s all you can do to eat one they are so rich!
#
11

Erin — July 18, 2009 at 11:28 pm

These look delicious! Chocolate and peanut butter is the most fabulous combination!
#
12

Scott W. — July 23, 2009 at 12:35 am

Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!
#
13

Jen — July 23, 2009 at 12:38 am

haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…
#
14

Ingrid — July 26, 2009 at 1:13 am

The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!
~ingrid

Btw, your salmon and the “sauce” looked really good too!
~ingrid
#
15

Mermaid Sweets — July 27, 2009 at 5:09 am

Thanks so much for the link back, your cuppies look amazing.
#
16

comfycook — February 24, 2010 at 2:12 pm

I just discovered these and can’t wait to make them. Love chocolate and peanut butter.
#
17

LauraC — May 4, 2010 at 8:13 pm

I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

http://www.rachaelrayshow.com/food/recipes/chocolate-cake/
#
18

Jan — February 23, 2012 at 7:29 am

THank you for this post! I tried the cupcakes out here: http://www.themediamaid.com/2012/cupcake-celebrations/

and loved it!