- 1 Pint NadaMoo! Organic Chocolate Ice Cream or any vegan/dairy-free ice cream of your choice
- 4 Ounces Dark Chocolate
- ½ Cup Coconut Cream
- 2 Tablespoons Corn Syrup
- ½ Teaspoon Vanilla Essence
- Unsweetened Cocoa Powder For Dusting
- 4 Ounces Milk Chocolate
- 1 Tablespoon Coconut/Vegetable Oil
On the day before you intend to make vegan chocolate truffle chip ice cream, allow the NadaMoo! ice cream to thaw in the refrigerator overnight.
Begin making the truffles a day in advance by chopping up your dark chocolate into small blocks. The smaller, the better.
Make shavings if you have the time. Place into a mixing bowl.
Combine the coconut cream (while discarding the clear liquid) and corn syrup in a small pot or saucepan over medium heat and bring to a simmer.
Pour the warm coconut cream mixture and vanilla essence over the chocolate.
Allow the cream and chocolate to stand for five minutes and then stir well until smooth. You now have a ganache. Allow the ganache to cool. Once room temperature, transfer to the refrigerator for 2 to 3 hours or until firm.
Scoop a teaspoon's worth of ganache at a time and quickly roll each into a ball dusted with cocoa powder using your hands.
Repeat until you've formed truffle balls from the whole batch of ganache.
Heat three-quarters of your milk chocolate in a heat-proof bowl and suspend it over a saucepan or pot of boiling hot water. Alternatively, use a double boiler.
Allow the chocolate to melt slowly without stirring it. Once halfway melted, stir in a tablespoon of coconut or vegetable oil and the last quarter of your chocolate. Continue stirring to help it finish melting.
Dip each truffle into the melted chocolate and place chocolate truffles onto a baking tray lined with parchment paper.
Allow to cool for an hour at room temperature before refrigerating the truffle balls for 24-hours.
Once the truffle balls are set, and the ice cream has reached soft-serve-like consistency, ready a large airtight container big enough to hold the ice cream and truffles. Alternatively, ready multiple containers if dispensing into smaller serving sizes.
Sprinkle out a layer of chocolate truffle balls.
Scoop a layer of softened ice cream over and disperse until even and covering the truffles completely.
Continue laying out layers of truffle balls followed and packed closed by layers of ice cream.
Once all the ice cream and truffles are dispensed, smooth out the top and freeze for a total of 4 to 6 hours or until set.
Remove from the freezer every thirty minutes and whisk quickly to prevent crystallization, and smooth out your ice cream until it's eventually set.
Calories: 625kcal | Carbohydrates: 69g | Protein: 14g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 119mg | Potassium: 876mg | Fiber: 13g | Sugar: 48g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 8mg