Chocolate Fudgesicle Ice Cream

Luckily for us, summer has lingered late this year. So you get one extra ice cream recipe while the weather is still hot. This ice cream takes me back to childhood and the taste of original-recipe fudgesicles. I swear they changed the recipe somewhere in the last decade and added a lot of filler junk so now they taste mediocre. Of course it could be that as I got older my palate improved, but my memory tells me that fudgesicles used to be rich and super chocolatey. This ice cream tastes like that chocolatey memory.

• 1 can full-fat coconut milk
• 1 1/4 cup rice milk
• 1 tsp vanilla
• 1/2 cup cocoa powder
• 1/4 cup white sugar
• 1/8 cup agave nectar
• 1/3 cup crumbled chocolate cake

1. Combine all ingredients in a blender and process until smooth.
2. Refrigerate at least 2 hours (or refrigerate the coconut and rice milks ahead of time).
3. Process in an ice cream maker according to the manufacturer's instructions (I process mine for 28 minutes).
4. Transfer to a freezer-proof container and freeze at least 4 hours before serving. (If you refrigerate your blended ingredients for several hours before processing you may be able to serve immediately.)

It probably sounds odd to have cake in this recipe, but I'm sure that is what gives it such a rich flavour and texture. I usually have slices of cake on hand in my freezer so it is easy for me to pull out a piece for this recipe. If you don't have any cake available, you can probably omit it and add extra cocoa powder (1/4 cup or so). It will still be good, but it won't be quite the same.