A vegan chocolate ice cream that knocks it out of the park.
5 oz cashews, soaked overnight and drained
2/3 cup aquafaba
approx. 1 1/3 cup almond milk, divided
3/4 cup granulated sugar, divided
1/4 cup corn or tapioca syrup
1/2 cup brewed coffee
1/2 cup cocoa powder
1 1/2 oz dark chocolate
3/4 cup refined coconut oil, melted
1 tsp vanilla extract
pinch kosher salt
Place soaked, drained cashews, aquafaba, and 1/3 cup of almond milk in the jar of your blender. Blend on high speed until completely smooth, about 1-2 minutes. Add enough almond milk to bring the mixture to three cups, about one cup of additional almond milk. Whisk to combine and transfer to a medium saucepan along with 1/4 cup of the sugar and the syrup. Set aside.
In a separate saucepan, combine coffee, the remaining sugar, salt, and cocoa powder. Set to medium heat and bring to a boil, whisking constantly. Once the syrup is boiling, whisk for one minute, and then remove from heat. Once the boiling has stopped, add in the chocolate, but do not stir.
Return to your milk mixture. Set over medium heat, whisking frequently until sugar and syrup have completely dissolved. Turn off heat. Stir the solid chocolate into the cocoa syrup, and then in a slow and constant stream, pour in the melted coconut oil, whisking constantly to ensure complete incorporation. Once the coconut oil is fully incorporated, slowly pour the warm milk mixture into the chocolate syrup, whisking constantly to thoroughly combine.
Transfer mixture to a blender and emulsify for thirty seconds (or use an immersion blender). Whisk in vanilla extract and transfer to an airtight container. Refrigerate for at least four hours or until very cold. Churn mixture according to manufacturer’s instructions. Place churned ice cream in an airtight plastic container and cover with a section of parchment paper pressed to the surface. Freeze until firm, about four hours, and serve.