From the kitchen
Dark Chocolate Hemp Milk Churn
The natural high fat and protein contents inhibit ice crystals for a super-scoopable vegan ice cream.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 3 cups Unsweetened Hemp Milk
- 3/4 cup Sugar
- 1/3 cup Dark Cocoa Powder
- 4 oz Dark Chocolate, chopped
- 1 tsp Vanilla Extract
- Pinch of Salt
Method
- Whisk the hemp milk, sugar, and cocoa powder together in a saucepan over medium heat until the sugar dissolves.
- Bring to a gentle simmer, then remove from heat and whisk in the chopped chocolate until fully melted and smooth.
- Stir in the vanilla and salt.
- Chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions until thick, then freeze until firm.
Kitchen note
Hemp milk's natural fat and protein content is genuinely doing the same job heavy cream does in a dairy ice cream here — it's what keeps this scoopable and smooth rather than icy, without needing any added stabilizers.
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