Mocha-Coconut Almond Fudge Dairy-Free Ice Cream

Serves: 4

INGREDIENTS:

• 1 (13.5-ounce) can coconut milk
• 1/3 cup strong black coffee
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon vanilla extract
• 1/2 cup chopped almonds or chopped chocolate chips
• 3/4 cup coarse kosher or sea salt for processing

INSTRUCTIONS:

1. In a medium bowl, mix all the ingredients except the sea salt until blended. Chill the ice-cream mixture overnight in the refrigerator in a small covered bowl.
2. Remove the ice-cream mixture from the refrigerator, beat it with a hand-held mixer for 10 minutes, then cover it tightly. Fill a large bowl halfway with ice. Add the sea salt. Nest the covered ice-cream bowl inside the salt-ice bowl so the ice-cream bowl is surrounded by ice.
3. Place the bowls in the freezer for 45 minutes. Remove the cover of the ice-cream bowl and beat the ice cream with a hand mixer for 5 minutes. Return the bowls to the freezer and freeze for several hours or longer.
4. Test every hour (yum!) until you’re happy with the texture.

Quick Option:

If you need it now, this version is firm and icy in texture:

1. Fill a gallon sized zip-top bag halfway with ice. Add ½ cup of kosher salt. Place the ice cream in a zip-top bag inside of the ice bag. Seal the ice bag well. To avoid leaking, double-bag the ice bag.
2. Shake and rotate the bag continuously for 10 minutes. Carefully remove the inner bag and check the ice cream for firmness.
3. If firmer ice cream is desired, return it to the ice bag, add more ice, and shake and rotate for another 5 minutes. Enjoy.

Excerpted from Seagan Eating: The Lure of a Healthy, Sustainable Seafood + Vegan Diet by Amy Cramer and Lisa McComsey. © 2016 by Amy Cramer and Lisa McComsey. TarcherPerigee, an imprint of Penguin Random House LLC.