Dairy Free Raspberry Chocolate Mocha Ice Cream

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sultry dog-day heat #3. Wow.  Even at 6 am its drippy, stifling, almost suffocatingly hot.

 We need something cold! So yesterday, I zipped home from work and came up with this concoction.  I make no appologies in advance for its decadence. If you want something a little healthier, try my dairy-free vanilla ice cream, or even healthier (sweetened only with fruit), mad-mango ice cream. 

This one is not supposed to be ‘healthy’ and makes no pretensions to do so.  Its just a wicked awesome dessert.

 

 

 

 

 

 

 

 

 

 

 

 

 

There are a few different ways of serving this ice cream-  you can freeze the flavour layers in a cake pan lined with parchment paper and then cut it in bite-sized creamy squares, or, you can line tart shells or a pie shell with my vegan cinnamon cookie crust and make ice cream tarts or an ice cream pie.

Or you can just scoop it in ribbons and eat it straight.  Deeeee licious.

Dairy Free Raspberry Chocolate Mocha Ice Cream

Ingredients

Chocolate Layer:

• 2 cans full fat coconut milk
• 4 tbsp coconut oil
• 1 1/2 cups honey (Vegan: use maple syrup or agave nectar)
• seeds of 1 scraped vanilla bean
• 4 tbsp coffee crystals or 1 shot espresso
• 3/4 cup cocoa powder
• 1 tsp almond extract
• 1 tsp cinnamon
• 2 tsp agar agar powder

Raspberry layer:

• 4 cups raspberries
• 1/2 cup honey (Vegan: use maple syrup or agave nectar)
• juice of 1 lemon
• zest of 1/2 lemon
• 1 tsp agar agar powder

Directions

1. Note that all the flavourings can be adjusted to suit your preferances.  Ok, so, dump everything for the chocolate layer in a pan on medium heat, EXCEPT the agar agar and almond extract. 
2. Stir until completely heated through, and simmering slightly-  whisk to prevent any clumps.
3. When the mixture has simmered for about 10 min,  stir in the almond extract, then sprinkle over the agar agar, and mix thoroughly.  Let it continue to heat for another 5 min or so, to ensure the agar agar is fully incorporated.
4. Take the mixture off the heat, and pour into a parchment paper lined cake pan (size of your choice). Sprinkle 2 cups of the raspberries on top and put in the freezer.
5. While the chocolate mixture is setting,  put the remaining 2 cups of raspberries, honey, and lemon in a saucepan, and cook on medium heat  to your preferred consistency.  I liked it when the forms of the raspberries werent’ completely cooked down, but thats a personal preferance. 
6. Sprinkle over the agar agar and heat through for another 5 min.  Take off the heat, and allow the mixture to cool.  Pour on top of the chocolate mixture, and freeze until set.  Done! yuuuuuuuuum.