ICE CREAM THAT WON’T MELT: COOLING CHOCOLATE TREATS FROM HOKEY POKEY — RECOMMENDED BY MARCUS STEINBERG
Vegan chocolate ice cream has been making waves: in the past few years almost every ice cream maker has added it to their lineup. When done right, it really can be fantastic, and it’s the ingredients that make the difference between so-so and truly tasty versions. Many producers mix together water, sugar and cocoa powder, which is easy and vegan but not necessarily mind blowing. Niko Robert at Hokey Pokey does things a bit differently: he doesn’t add cocoa powder, but instead uses chocolate from Valrhona, Domori and Holger In’t Veld – brands typically used in high-end restaurants. The vegan treat that results is an explosion of flavor: just like great espresso, you can taste the cocoa beans in the ice cream. The fat that normally comes from cream comes from the natural fat content of the chocolate in this recipe. The ice cream has even more chocolate content (one-third) than the traditional, non-vegan variety. This give it a unique quality: it doesn’t melt, turning instead into a delicious chocolate mousse.
Text: Marcus Steinberg / Photos: Hokey Pokey