Easy Chocolate Ice-cream – Vegan (recipe)

★ Easy to make and even easier to eat. This chocolate ice-cream is a good substitute for those who miss it, or just want something that they can make at home to avoid the commercial products (which require a science degree to understand the ingredients list).

This recipe does not require an ice-cream machine. All measurements are rough-guides, adjust for taste.


This chocolate ice-cream stays smooth when frozen, does not form ice-crystals, and if left in a serving bowl too long melts into a tasty chocolate milk drink

Equipment:
Medium sized saucepan
Tablespoon – for measuring
Spoon – for stirring
Freezer-safe container with a lid
Grater (optional)
Measuring jug (optional)

Ingredients:
4 heaped tablespoons of cocoa powder
3 heaped tablespoons of brown sugar (or char free sugar of choice)
2 heaped tablespoons of corn flour
pinch of salt
pinch of spice, eg. cinnamon, nutmeg
100 grams of grated chocolate (chocolate bar style chocolate)
conversion: 100 grams = 3.5274 ounces
3/4 of a litre / quart Milk of your choice (eg, almond, soy, rice)
conversion: 1 litre = 1.05669 US quart

Method:
Add some of the milk to the saucepan, heat over a very low heat

In the same bowl that ice-cream will be made in, mix the cocoa powder, brown sugar, corn flour, salt, spice

Add cocoa mixture to the slowly heating milk, mix well to remove any lumps

Chocolate milk mixture will start to thicken, stir well so it does not burn on the bottom

Add rest of the milk

Add the chocolate, grated or choc-chip sized to the milk, keep stirring. Do Not let the chocolate burn

When chocolate is melted, transfer to a freezable container.

Freeze, this will take a few hours

Variations:
add cherries to give it a hint at Black Forest flavour
add alcohol-soaked raisins for a more adult variety
add chopped banana and flaked almonds
grated chocolate for choc-chip chocolate ice-cream

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2 Responses to “Easy Chocolate Ice-cream – Vegan (recipe)”

  1. You can never go wrong with chocolate! Looks delightful!

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