The Dreamiest Chocolate Ice Cream Ever

July 23rd, 2013 · Lisa · Recipes, Sweet, Uncategorized · Comments

What do you make for a weary traveller?

I’ve been that girl, wandering off a red-eye, struggling to understand the numbers on the clock and navigating my way across a strange city to the doorstep of a dear friend. In the whirl of jetlag delirium, your focus becomes twofold – sleep and sustenance.

I still remember one time when my Mom picked me up at the airport after a 10-hour flight adventure. She had packed me a little lunch in a brown paper bag. I was in my early 30s, but pulling out that peanut butter sandwich made me feel like her little girl – cared for, loved, comforted. It was the best sandwich I have ever had. 🙂

I always say, eating nourishes our bodies, being fed nourishes our souls.

With that in mind, in honour of a long awaited visitor, I made a big batch of hearty, chocolate chip and cashew cookies based on a recipe from the Whole Grain Vegan Baking book and some of the creamiest, chocolate ice cream I’ve ever churned up. It has a coconut milk base, a hint of coffee and a wonderful, deep chocolate flavour. I’m pretty sure, together, it says, “welcome” and “please stay awhile”.

It is the stuff that jetlag-induced-dreams are made of.

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I hope today, you can find a way to meet a friend at a farmers market to chat over cherries, order Thai takeout and snuggle with a friend on the couch, or simply slip out for a cup coffee and call someone you care about on the phone as you sip it down. It is the little things that can make a Tuesday like this…terrific. xo

Creamy, Dreamy Chocolate Ice Cream


  • 2 1/2 cup coconut milk
  • 1/2 cup strong coffee, cooled
  • 1/2 cup maple syrup
  • 1/4 cup cocoa powder
  • 2 TBSP arrowroot powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract


  1. In a medium saucepan over medium heat, combine all of the ingredients. Whisk vigorously until the mixture is well combined and free of lumps.
  2. Continuing heating, whisking often, until the mixture begins to thicken (approximately 8-10 minutes).
  3. Remove from heat, transfer to a jug or airtight container and chill in the fridge for 2-3 hours (until completely cool). If a skin forms on the top of the mixture, remove it just before pouring into the ice cream maker.
  4. Churn in an ice cream maker for approximately 25 minutes.
  5. Serve immediately or store in an air-tight container in the freezer for later.
  6. Remove from the freezer approximately 20 minutes before serving for the perfect scooping texture.


  1. Teresa Pitman
    Posted July 23, 2013 at 9:00 am

    Yum, yum, yum!

  2. Posted July 23, 2013 at 12:01 pm

    You made coming home feel like coming home for this weary and discombobulated girl. I am forever grateful to you for taking such good care of me, for making me feel welcome, nourished, and loved. And for not minding when your supermagical sangria made me unable to judge the alignment of wallframes.

    Thank you for my ice cream and my cookies, dear heart. You are the most good. The most good. xo

  3. The Peace Patch
    Posted September 22, 2013 at 2:56 pm

    Your interview over at Cadry’s is the cutest thing on earth! 🙂
    I came looking for your superawesome blizzard recipes and I’m so excited to find this too! It’s National Ice Cream Cone Day and this will make the most spinningly yumful double scooper! Thanks for the recipe. 🙂

    • theveganlisa
      Posted September 23, 2013 at 7:20 pm

      My goodness, I’m loving all the comments your leaving on posts for yesteryear. I’m really happy you’ve found some recipes that excite you. I hope to have some more up soon!

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