You might think we’re crazy for adding kelp to our ice cream, but believe us when we tell you that this plant-based dark chocolate and seaweed ice cream is absolutely delicious. And, you don’t even need an ice cream maker for this technique! Sweet and salty is always a good combo – and kelp adds a mild umami flavor to this creamy treat. Ingredients:
¾ cup water
1 ¼ cups lite coconut milk
2 Tbsp Blue Evolution Kelp Puree
⅔ cup organic cane sugar
⅔ cup unsweetened cocoa powder
¼ tsp sea salt
6 ounces vegan dark chocolate, chopped
½ tsp vanilla extract
Method:
In a large saucepan, combine the water, coconut milk, Kelp Puree, cane sugar, cocoa powder, and salt. Bring to a low boil over medium-high heat, whisking frequently.
Once it reaches a low boil, continue whisking for 1 minute as it continues to cook, then remove from heat. Add the chocolate and vanilla, and whisk until all the chocolate has melted. To remove any graininess, add the mixture to a blender and blend for 30 seconds on high, then transfer to a mixing bowl or loaf pan, and cover.
Pop it into the freezer, and let it cool. Every couple of hours, give it a stir to incorporate air and prevent ice crystals. Once it’s fully frozen, scoop away!
This recipe is based on the Vegan Chocolate Ice Cream recipe by Minimalist Baker.
