I previously published the following recipe about 8 years ago, and it still is really too good to be true...dangerously delicious. I make it every summer!
I got the original recipe from Southern Living magazine, and I've been making it so long I don't even know or remember if I do anything differently than they suggested. I can't find it online anymore, so maybe they didn't love it as much as I do.
Ingredients:
5 c. water
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips
1. Bring the water and sugar to a boil in a stockpot. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into a freezer-safe container (like popsicle molds!).
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer for 24 hours.
2 ¼ c. sugar
1 c. cocoa
1 bag vegan chocolate chips
1. Bring the water and sugar to a boil in a stockpot. Boil, stirring occasionally, until sugar is dissolved (about 1 minute). Whisk in cocoa until blended (no lumps). Reduce heat and simmer, whisking occasionally, 30 minutes. Remove from heat. Gradually add the chocolate chips, whisking until smooth after each addition. Let stand at room temperature 1 hour.
2. Pour the chocolate mixture into a freezer-safe container (like popsicle molds!).
3. Move the ice cream to your kitchen freezer, and let it “cure” in the freezer for 24 hours.
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