This recipe was inspired by Julia wanting to buy an ice cream maker attachment to our kitchen aid stand mixer. Apparently this is all the rave in New York City to be walking around the streets with black ice cream. I'm not sure if this is a political stand, but enjoy it before Trump passes a bill against it or something I dunno. A shop called Morgenstern's Finest Ice Cream sells this black ice cream and I'd be willing to go to New York City just to catch Pokemon. Either way we retrieved the recipe through deep research, trial & error but for some reason ours did not come out as black... There must be something else used... like squid ink perhaps? Enjoy it for what it is and learn the process to making a healthy vegan ice cream.Previous Video Here:• https://youtu.be/Ud-h4p9r98gOreo Cookie Cone Recipe:• https://youtu.be/eN07Pzr1IOUDIY Starbucks Menu:• https://youtu.be/RQaORQvnESU--------------------------------------------------------------------------------------Social Media Links:Twitch: http://bit.ly/HJFTwitchPatreon: http://bit.ly/HJFundFacebook: http://bit.ly/HJFFaceTwitter: http://bit.ly/HJFTwitterInstagram: http://bit.ly/HJFInstaWebsite: http://www.hellthyjunkfood.comBuy HellthyJunkFood Swag:http://hellthyjunkfood.merchlabs.com/--------------------------------------------------------------------------------------See Full Recipe Details @• http://www.hellthyjunkfood.com/black.html--------------------------------------------------------------------------------------Black Ice Cream185 Calories Per ServingMakes 4 ServingsPrep: 5 minutesCook: 10 minutesChill: 4 HoursMix: 10-20 minutes--------------------------------------------------------------------------------------Equipment:• Ice Cream Maker: http://amzn.to/2adXja5• or Kitchen Aid Attachment: http://amzn.to/2a1erAkIngredients:• 2 Cans Coconut Milk• 1/2 Cup Sugar• 2 Tbsp Cornstarch• 1-1/2 tsp Vanilla Extract• 1/4 tsp Salt• 1 Tsp Coconut Ash: http://amzn.to/29QiOj7• 3 Tbsp Squid Ink: http://amzn.to/2a7HmQm--------------------------------------------------------------------------------------Directions:1.) Begin by freezing the ice cream bucket thing2.) Before opening up the coconut milk, shake it3.) Mix 1/2 Cup Coconut milk with 1/4 Cup Cornstarch to make a slurry to be used later4.) Pour the remaining 1-1/2 Cups Coconut milk into a sauce pan on medium low heat5.) Mix in 1/2 Cup Sugar, 1/4 tsp Salt until fully dissolved6.) Whisk in the cornstarch slurry, heat until thickened but keep mixture from a boil7.) Stir in vanilla extract & coconut ash (for black color and health benefits)8.) Let chill before refrigerating and cover with plastic wrap to avoid that weird film that develops on top of stuff when exposed to air9.) Refrigerate for 4 hours10.) Now get ur ice cream maker ready to pour the liquid in, however those instructions explain do it that way11.) Then mix for 10-2o minutes or until it looks like ice cream (slow speed)12.) If it never ends up looking like ice cream than you're going to be very upsetEnjoy--------------------------------------------------------------------------------------HellthyJunkFood:Serving Size 1 CupCalories 185Total Fat 6gSaturated 2gTrans 0gCholesterol 0mgSodium 225mgTotal Carbs 30gDietary Fiber 1gSugars 24gProtein 3gDisclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.ES_Moody Tunes 1 - Peter SandbergES_Providence 1 - Anders Schill PaulsenES_Thunder Storm 03 - Fredrik Ekstrom
