Description
The best chocolate ice cream in the world just happens to be vegan. And so dang easy. How lucky are we?
Ingredients
- 1 cup Granulated Sugar
- ½ cups High Quality Cocoa Powder
- ¼ teaspoons Vanilla Extract
- ⅛ teaspoons Kosher Salt
- 1 teaspoon (heaping) Instant Espresso Powder
- 2-¼ cups Water
- 1 Tablespoon Dark Rum
- Handful Of Fresh Raspberries (optional)
Preparation
Combine all ingredients except the rum and raspberries in a saucepan. Turn the heat to medium, and stir until the sugar dissolves.
Remove from the heat, and stir in the rum. Cover and chill the mixture at least 4 hours, or until very cold.
Pour the mixture in an ice cream maker and churn according to your manufacturer’s instructions.
Place the fresh-churned ice cream in a freezer-safe container, and freeze until firm, about 2 hours.
Just before scooping and serving, smash in the fresh raspberries.
Makes 1 pint.
