Chocolate Ice Creams

No banana split would be complete without a scoop of vanilla, a scoop of berry, and a scoop of chocolate ice creams. Here are two of the recipes for chocolate ice cream that even my dairy-eating friends loved.

Chocolate Hazelnut Ice Cream with Chocolate Chunks
6-7 oz semi-sweet or bitter-sweet dark chocolate (non-dairy)
2 cups So Delicious Hazelnut Coconut Creamer (found at Central Market)
4 egg yolks
1/3 cup sugar (or to taste)
dark chocolate cut into small pieces

Heat the chocolate and the creamer in a double boiler, until the chocolate is melted.

Beat the egg yolks and the sugar until light colored and slightly thickened. Beat in the hot chocolate-creamer mixture. Let the mixture cool.

Then add to the ice cream maker and allow to freeze. When almost frozen, add the chocolate pieces so they are suspended in the ice cream.


Chocolate Coffee Ice Cream
6-7 oz of semisweet dark chocolate (non-dairy)
2 cups of Silk soy creamer
2/3 cup sugar (or to taste)
4 egg yolks
1 tsp instant espresso powder

Heat the chocolate and the creamer in a double boiler, until the chocolate is melted. Add the espresso powder and stir.

Beat the eggs and sugar until light colored and thickened. Slowly beat the hot chocolate-creamer into the eggs. Let the mixture cool. 

Then add to the ice cream maker and allow to freeze.