original recipe by Ashley Skabar
Ashley's Note: While this recipe can be made without the xanthan gum,
I find that it helps create a smooth texture.
BL's Note: This is extra special with raspberry or pomegrante syrup
blended in or served with dark cherry preserves.
Makes about 4 cups
Prep Time: 10 minutes
2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum
1. In a small saucepan over medium heat, whisk together 1 cup of the
water, sugar, cocoa powder and salt, stirring well to dissolve the
sugar and any clumps of cocoa powder. Bring mixture to a low boil,
remove the pan from heat, add the chocolate to the mixture and let it
sit for about 1 minute. Stir the chocolate until it is completely
dissolved, then add the vanilla extract and remaining water, stirring
2. Transfer the mixture to a blender. Add the xanthan gum and process
for about 1 minute, or until thoroughly combined. Pour into an ice
cream maker and freeze according to the manufacturer' s instructions.
If you do not have an ice cream freezer, you can prepare this as a
granita. Pour from the blender into a large cake pan (or any pan with
sufficiently tall sides. Freeze at least 2 hours, scrap into the
blender and reblend. Return to pan and freeze another 2 hours. Stir
every 2 hours to keep ice crystals from forming. When complete
frozen, transfer to a air-tight container until serving time. Store
leftovers (huh!) in air-tight lidded container.