I am kind of late! I know! A couple of weeks back I was so excited to share with you this mega easy dessert for both, Mother’s Day & Shabuoth but, the universe had other plans for me and we ended up with no internet at home until a few hours ago. Luckily for me, Shabuoth is still to come and even though Mother’s Day here was yesterday, I still have time to dedicate this super easy and Luscious Chocolate Ganache Ice Cream to my mommy and all Dominican Moms that will be celebrating Mother’s Day next May 27th. Yay!
Want more ideas for Shabuoth? Check out 3 Full Menu Ideas for your Shabuoth Table & 20 Side Dishes to Bring more deliciousness to your Shabuoth Dinner
Chocolate Ganache? Is that right?… Yes! In my quest to make a vegan, creamy, chocolaty ice cream, made without an ice cream maker and with minimum ingredients, this is the best version I could think of. (You tell me in the comments if there is any other that doesn’t involve frozen bananas!)
I have read about all of those methods for making ice cream without and ice cream machine, but I didn’t have the time or energy to make ice cream with such a hassle. If it wasn’t easy peasy I rather peel a banana and eat it, or would eat some grapes! (Now you see my level of laziness was really high!)
I was having a sweet tooth and also my 4yo so I needed this to be quick! And because ganache is one of the most (if not the most!) easy dessert on earth and it also has that thick, pudding like texture, I thought maybe, just maybe, it would turn into ice cream (or close enough).
The coolest thing about this recipe is that, it doesn’t require any special equipment, it is no custard based (so, no grains or eggs), doesn’t require extra bags or lots of ice cubes, or rock salt, or hours going back and forth to the fridge (unless you are actually eating it)…
I wanted to keep things very simple so I used the 2 ingredients, the basics of (vegan) ganache: Chocolate (I used 74% Cacao) and Coconut milk. That’s right! This Luscious Chocolate Ganache Ice Cream (which essentially is frozen ganache! Let’s say it! ) can be made with just 2 Ingredients. Talk about convenience!
A few notes on the ingredients
When buying the coconut milk make sure it doesn’t have any weird ingredient and is not light. It should be unsweetened FULL FAT (you want creaminess baby!), full fat coconut milk with no additives, sugars or gums for best results.
As a optional ingredient you can add alcohol based vanilla. This will prevent any ice crystals from forming.
This is a bittersweet Ice cream since I used 74% chocolate but of course, you can use sweetener if you prefer. If you use granulated sugar, mix with the coconut milk and bring to a gentle simmer until all the sugar is dissolve. Then, continue as normal.
I haven’t tested this with liquid sweeteners but I think it would work in the same way (as a simple syrup added to the ice cream base) which will prevent also ice crystals.
Now that I am talking about ice crystals, let me tell you. When experimenting with this I didn’t face this issue, probably because I used full fat coconut milk and we ate the whole thing in the course of a day. So I don’t actually know how much time this will keep in the freezer.
How to make Chocolate Ganache Ice Cream
You going to laugh.
For the ganache I used a ratio of 1:2, Chocolate to Coconut milk. That’s it!
Once the ganache is well mixed, shiny and well rested (it should be thick, pudding-like and scoop-able), transfer to a deep container (I used a small pyrex), cover with plastic wrap (making contact with the actual ganache) and preferably with a lid, and let set in the freezer. Depending on your freezer this can take at least 30 minutes. Then, scoop the Chocolate Ganache Ice Cream (I like to use a warm ice cream scoop), top with whatever you can think of (my son added peanuts!) and enjoy!
This baby is made with ganache which means it melts in your mouth and everywhere fairly quick, so this is not the type of treat you will eat while chatting with that friend who you haven’t talked with for ages. Just keep that it mind. You serve and you enjoy right there! 🙂
- 400 gr 74% Chocolate
- 800 ml Coconut Milk
- Vanilla Extract (optional)
- Chop the chocolate and add into a bowl.
- Bring the coconut milk to a gentle simmer (don't let it boil) and pour the hot coconut milk over the chocolate chunks. Let sit for a few minutes until the chocolate starts to melt.
- Mix everything thoroughly with a whisk, until the ganache shiny. Let it rest until is all cooled down and the ganache becomes thick, with a pudding like consistency (about 30 minutes)
- Pour into a deep dish. Cover with plastic wrap and preferably a lid. Put in the freezer to set.
- Sccop and enjoy!
If the weather is too hot let the ganache set in the fridge, before transferring to the freezer.
Sooo, this is my take of an emergency dessert 😛 Now have to work on the vanilla version… Tell me, what are your preferred base flavors and toppings? Let us know in the comment section and don’t forget to follow on instagram & pinterest! If you love this recipe share it with your friends and family and if you ever make this Chocolate Ganache Ice Cream, tag us with #sisterblissdiaryblog! We love to see your amazing creations!
Now, a mimir! (ZzzZ)
Until next time!