(This recipe appeared in the Winter 2020 issue of Pastry Arts Magazine)
Sponsored by TCHO Chocolate
Yield: about 1 liter
Coconut Ice Cream Base (Dairy Free)
(Makes about 1 liter)
- 42 g unsweetened shredded coconut
- 90 g light brown sugar
- 50 g granulated sugar
- ½ tsp xanthan gum
- 246 g light corn syrup
- 500 g unsweetened coconut cream*
*Note: preferable Aroy-D and boxed, not canned
- Preheat the oven to 330˚F (165˚C).
- Sprinkle the shredded coconut in an even layer on a sheet pan and bake, shaking the pan occasionally, until the coconut is an even dark amber color, about 5 minutes.
- Meanwhile, in a small bowl, stir together the brown sugar, granulated sugar and xanthan gum.
- Combine the toasted coconut, corn syrup, and 232 g water in a small saucepan. Add the sugar mixture and whisk vigorously until smooth. Set the pan over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pan from the heat and stir in the coconut cream. Let the base cool.
- Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. The base can be further stored in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.) Strain it before using.
Vegan Freckled Mint TCHO-colate Chip Ice Cream
- 1 lt Coconut Ice Cream Base
- ½ tsp vanilla extract
- ¾ tsp kosher salt
- ⅛ tsp natural green food coloring
- 4 drops peppermint oil
- 42 g TCHO 66% Organic Chocolate Discs, chopped into chip-size pieces
- ½ tsp vegetable oil
- Combine ice cream base, vanilla extract, kosher salt, food coloring (ice cream should be a very pale mint green), and peppermint oil (may need to adjust the amount of peppermint depending on oil or extract used). Pour mixture into an ice cream maker and churn just until it has the texture of soft-serve.
- While the ice cream is churning, pour an inch or so of water into a small saucepan and bring to a simmer over medium-high heat. Combine the chocolate and vegetable oil in a heatproof bowl and place it over the saucepan of water (the bowl should not touch the water). Reduce the heat to low and heat, stirring occasionally, until the chocolate is completely melted. Take the pan off the heat but leave the bowl on top. (The chocolate shoule stay warm until the ice cream is churned.)
- Once the ice cream is churned to about soft-serve texture, lift the bowl of melted chocolate from the pan and dry the bottom of the bowl. With the machine still running, pour the melted chocolate through the chute in a very thin, steady stream. The warm chocolate will scatter and harden into freckles when it hits the cold ice cream.
- Quickly transfer ice cream into a freezer-friendly container. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.