Dairy Free, Soy Free Dark Chocolate Truffle Ice Cream

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Preparation Timeabout 20 minutes plus freezing time

Servesabout 8

AmountIngredientPreparation
1 1/2 cups light coconut milk
1 1/2 cups full fat cocnut milk
1/2 cup, divided Powdered Sugar
dash salt
2 eggs, largs
8 oz semi sweet baking chocolate
1/2 cup cocoa powder
1 tsp vanilla

1. When made as directed it is free of dairy, soy, corn and gluten. Unlike may such frozen deserts you won't feel like you're eating it "instead of" ice cream- even my dairy loving husband said it didn't taste like a substitute and that I may have spoiled him for store ice cream.

Whisk together in a medium saucepan:
1 1/2 cups full fat coconut milk (I use chakoah)
1 1/2 cups light coconut milk (I used SoDelicious Plain)
1/4 cup powdered sugar
dash salt

Bring to simmer.

In a 2 cup or larger glass measure, whisk together two large, cold eggs, preferably free range. Slowly , in a very thin stream, pour in about 1/3 the coconut milk mixture while whisking continually.
In a large bowl, combine:
8 oz semi sweet baking chocolate ( the higher the percentage , the better!)
1/2 cup cocoa powder
1/4 cup powdered sugar
*2 TBL solid fat (optional)
1 tsp vanilla extract

*this could be butter, if you do not need to be 100% dairy free, Earth Balance, if you can handle soy (omit the dash salt if you use EB), or, if you want to keep both those out, the solid coconut cream sold in brick. Cocoa butter should work too. Or you could omit it for a less "truffly" dessert.


Pour the custard through a strainer into the bowl ( this will collect and bits of egg that got cooked). Allow the heat to melt the chocolate, them whisk together thoroughly. Cool, then freeze according to your ice cream maker's instructions.

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