vegan coconut fudge sorbet + pistachios and tim tam chunks


This weekend I waging a war against my ice cream maker. I chilled the base, followed my vegan ice cream recipe to the letter, and after an hour of churning I shook my fists in anger and nearly kicked a pillow. It was seven in the morning, and I was flummoxed over the fact that I ended up with a delicious chocolate coconut soup instead of luscious sorbet. After I shoved my sorbet in the freezer, I pored over dozens of Amazon reviews written by people who shared my plight, and proceeded to trade a few dozen emails with friends who had the exact model I had, yet were enjoying scoop after scoop of frozen sweets, and I was inconsolable.

GODDAM IT ALL, I thought. I’d scheduled ice cream socials with friends and I was churning SOUP. GODDAMN SOUP. My best-laid plans, my vision for a summer replete with salted caramel confections and feather-whipped gelato, fell asunder. Until today. I froze the base for another 24 hours, and after an hour in the freezer, I’m currently spooning two scoops of pistachio chunk ice cream mixed with this delectable, creamy sorbet.

While this recipe is vegan, trust me when I say that it does not fall short on texture and flavor. The rich coconut milk provides a subtle flavoring and thickness when married with the chocolate chunks. Together, they deliver the creamy texture of which we’ve become accustomed, and I couldn’t help but throw in some pistachios and cookie chunks for good measure–both of which served to thicken the sorbet and provide a fantastic texture play.

Since my ice cream maker is finally functioning, know that I’ll be offering up delicious recipes on this space over the next month. Some will be your traditional fare (pistachio!) while others will be imaginative. If you’ve got a fab recipe, please share it in the comments!!

INGREDIENTS: Recipe from Ample Hills Creamery, modified slightly
2 1/2 cups (600ml) unsweetened 100% coconut milk {full-fat, please}
2/3 cup (130g) organic cane sugar
1/4 cup (20g) cocoa powder
1/4 tsp salt
3 tbsp golden syrup (you can sub in corn syrup or honey)
8 oz (225g) semi-sweet chocolate, chopped
1 cup pistachios, roughly chopped
1/2 cup Tim Tam biscuits (or any chocolate biscuit), roughly chopped

Prepare an ice bath in the sink or in a large heatproof bowl.

In a medium saucepan, combine the coconut milk, sugar, cocoa powder, salt, syrup and 3/4 cup (180ml) cold water and whisk vigorously until smooth and combined. Clip a candy thermometer to the saucepan and set the pan over medium heat. Cook, stirring regularly with a rubber spatula and scraping the bottom of the pan to prevent the syrup from sticking and burning, until the mixture reaches 155F (70C).

Turn the heat to low and add the chocolate, stirring constantly until completely melted. Remove from the heat. Transfer the mixture to the ice bath and let cool for 15-20 minutes.

Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions. Five minutes before your ice cream is done, add in the pistachios and biscuits.

Transfer the sorbet to a storage container. Serve immediately or harden in the freezer for 8-12 hours for a more scoopable sorbet.


6 thoughts on “vegan coconut fudge sorbet + pistachios and tim tam chunks

  1. Omg. You’ve got me so excited about ice cream making!!!!! I have a strawberry balsamic frozen yogurt on my list, but after reading a post of yours that mentioned Ample Hill, I’m dying to try one of their ice creams too. So many flavors, so little time…I don’t have a recipe for any of these, but some awesome flavors I’ve sampled at stores lately have been: pear + blue cheese, sesame oil + milk chocolate, prickly pear with balsamic, almond brittle with salted ganache. Can’t wait to see what you churn up next!!


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