Vegan Dark Chocolate Kombu Ice Cream

Vegan Dark Chocolate Kombu Ice Cream

Sweet and salty is always a good combo - and kelp adds a mild umami flavor to this creamy treat. This recipe is based on the Vegan Chocolate Ice Cream recipe by Minimalist Baker.

Ingredients:

¾ cup water

1 ¼ cups lite coconut milk

1/2 cup kombu seaweed, pureed (you can buy it dried, then rehydrate in cool water)

⅔ cup organic cane sugar

⅔ cup unsweetened cocoa powder

¼ tsp sea salt

6 ounces dark chocolate, chopped

½ tsp vanilla extract

Instructions:

In a large saucepan, combine the water, coconut milk, kombu, 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!