These are quick to put together recipes. Take some time to chill right down before churning in your ice-cream maker. I find that chilling in the freezer (the ice-cream not me, tempted some days though, would anyone think of looking for me there? Might get some peace…) ’til it gets just a little frozen around the edges means quicker in the ice-cream maker. My ice-cream maker (from Lidl) can churn up to 1 litre, (I think this may be a bit optimistic) this recipe is about 750ml and it fills it right up once processed. It is so lovely and soft-servish right out of the ice-cream maker, but watch out for it freezing to the bottom of your makers bowl!
Chocolate coconut cream ice-cream
2 boxes coconut cream, (500ml) (chill one in the fridge until needed)
4 tablespoons cocoa powder, (30-35g) (check its dairy free – these guys do one http://www.therawchocolatecompany.com)
2 tsp. vanilla essence (10ml) (or if you prefer use a vanilla pod and steep in the cream when warmed)
Pinch salt (if you like)
1 tablespoon arrowroot (15ml) or corn flour powder (or Agar flakes use according to pack instructions)
1/2cup almond milk, (125ml) (or your choice of milk, be careful here, some milk will not thicken)
3 eggs separated (use whites for some other delicious project, v good for almond/sesame crackers #)
6 tablespoons xylitol (90gr) (or sweetener of your choice)
Place 1 of the boxes of coconut cream in a pot over a medium heat to melt. Once fairly hot add the cocoa and whisk in until smooth.
Heat one box or 250ml of the coconut cream in a pot. Add cocoa powder to the heated coconut cream and whisk. Combine cornflower or arrowroot with milk, and add egg yolks. Add to cocoa and coconut mix. Return to heat and allow to thicken. Remove from heat, whisk in the second box of coconut cream and also the Xylitol. Place in a large bowl or plastic container in the deep-freeze to chill for a couple of hours. (I leave it till its just freezing around the edges)
Churn according to ice-cream machine instructions.
For chocolate peanut butter ice-cream, leave out the eggs and add 4 tablespoons peanut butter 70-75g (I like the slightly salted peanut butter for this, but watchout for added sugar, if there is no salt in the peanut butter I add about 1/4 tsp), add this in while the mix is still warm, before adding the second box of coconut cream. I also add ½ tablespoon Xylitol.
For Vanilla Coconut cream ice-cream just omit the chocolate and 1 tblsp Xylitol (Reduce to 75g) and add a little extra vanilla. This is really good with chocolate sauce 😉
For Raspberry ice-cream (v good with chocolate brownies) Remove the seeds from 400g raspberries (I used frozen) and add to vanilla ice-cream recipe (omit vanilla). You may need to use about 6 1/2 tblsp xylitol (100g)