I remember eating Fudgsicles as a kid and maybe you do too. Maybe you still eat them ; ). This recipe tastes exactly like Fudgsicles with a bit more of an ice cream texture.
When I discovered this recipe I just HAD to try it out. I thought if it didn’t work out it wasn’t such a big deal because it’s only three ingredients and not a lot of effort. Besides having so few ingredients, this recipe has a few other bonuses: it’s Vegan, Gluten-Free, No-Churn, No Ice Cream maker needed, tastes just like real ice cream, it’s a pantry recipe, No yucky ingredients or preservatives and well, it’s ICE CREAM!! Altogether now, “YAY!”
As usual, I probably have way too many step-by-step pics but that’s just the way I post. I want you see everything that I am doing so you will completely understand. By the way, you will need a food processor for this recipe…if you don’t have one, beg or borrow. This recipe requires plenty of freezing time, a slight drawback but definitely worth it.
One more thing…this recipe uses one can of coconut milk. The finished ice cream does not taste like coconut in the least. It just tastes like Chocolate Fudgsicles. You will just have to make it for yourself to see…and I sure hope you do!
Let’s start cooking…
- ½ cup Sugar
- ⅔ cup Water
- ½ cup Cocoa Powder (the best you can get like Valrhona or Dutch Pressed)
- 1 can Coconut Milk (400ml)
- On high heat in a medium sauce pan, add Sugar and Water. Stir/whisk until sugar is completely dissolved (about a minute or two). The mixture probably isn’t boiling at this point.
- Add the Cocoa and keep stirring while boiling until the mixture thickens somewhat (maybe 20- 30 seconds of constant stirring while boiling).
- Remove from heat and allow the cocoa mixture to sit and cool in the pot for 15-20 minutes. Just walk away. Lol.
- Next, pour in the can of Coconut Milk and stir/whisk until fully combined. Set Aside.
- Fully open up a new large re-sealable bag and fold back the opening about an inch or two. Prop up the open bag in a small-medium sized mixing bowl so it can stand up fully opened.
- Pour the chocolate mixture into the bag. As you’re sealing the bag, try to push out as much air as possible. Do the best you can.
- Take the bag out of the bowl and place it flat on a tray or plate and transfer to your freezer. Freeze the mixture solid (3-4 hours at least). I left mine in overnight.
- Once frozen, remove (cut off) re-sealable bag and chop up frozen flat mixture into 1-2 inch squares.
- Transfer chopped squares into your food processor. Turn processor on high and allow mixture to get to a thick crumble.
- If your ice cream is not getting creamy, stop the machine and allow it to soften/melt on its own a bit and then re-start again. You can also use a wooden spoon to break up and move the mixture while allowing it to melt. You may have to do this a few times. I did as mine was rock solid frozen when I started.
- Once the ice cream is nice and smooth, transfer it to a container with a lid and back in the freezer it goes for two-three hours. If you can find a level and safe spot in your freezer, keep the container lid OFF and it will freeze up faster.
- Your efforts have paid off! You won’t believe how good this ice cream tastes AND without any undesirable ingredients/preservatives. I think I might double the recipe next time. If you do, be sure to freeze the mixture in 2 bags.