Recipes
DAIRY FREE CHOCOLATE ICE CREAM
Prep Time:
Up to 15 minutes
Pre-chill Time:
6 to 8 hours
Churn Time:
60 to 90 minutes
Freeze Time:
4 hours
Additional equipment required:
Stick blender
Ingredients:
400g can coconut milk
400g can coconut cream
125g caster sugar
¼ cup golden syrup or maple syrup
⅔ cup cocoa powder
1 tsp vanilla
200g dairy-free dark chocolate broken into small pieces (plus extra for serving)
Six to eight hours before making the ice cream, prepare the mixture so it has time to chill in the
fridge.
1. In a saucepan add the coconut milk, coconut cream, sugar, golden or maple syrup, and
cocoa powder. Heat to a simmer.
2. Once simmering, remove from heat and whisk in the vanilla.
3. Add the chocolate. Let sit for several minutes to allow chocolate to melt then whisk until
smooth using a stick blender.
4. Transfer to an airtight container, cool, and place in the fridge to chill. At this stage the
mixture may resemble chocolate mousse.
5. Once chilled, transfer the mixture to the aluminium bucket.
6. Choose the Soft button.
7. Once it has finished mixing, the ice cream maker will beep.
8. Transfer the mixture to a freezer-proof container, cover, and freeze for at least four hours.
9. Serve with chopped dark chocolate (optional).
Note:
Coconut milk can make ice cream very hard. Remove from the freezer approximately
10 minutes before serving to make scooping easier.