Being an indoors kind of day I felt like spending time making food. I decided to dust of my ice-cream maker and start making ice-cream again. Knowing several people who are either vegan, or lactose intolerant, I was keen to try my first non-dairy version an opted for a coconut milk base. Coconut milk is full of fibre and vitamin’s, so that totally cancels out all the sugar, right?
I’ve tried experimenting with no-sugar ice cream and it just doesn’t work. Not because of flavour, but because the sugar is needed to make sure it does not freeze solid and remains scoop-able. I ended up with a blueberry cinnamon milk stone. The other ingredient that can keep the ice cream at the right texture while freezing is alcohol, but that wouldn’t really work for my eight year-old.
We’re just going have to accept that ice-cream is going to have a lot of sugar and calories in it. Everyone needs a treat now and again. This is my favourite flavour combination I’ve made so far. The lime and chocolate compete against each other in a dance off on your tongue.
400ml can of coconut milk
150g dark chocolate (I used 60% coco in this one)
86g golden syrup
zest and juice of one lime
pinch of salt
Melt the chocolate by placing it in a glass bowl set above a sauce pan of boiling water.
Add the chocolate and all the other ingredients to your blender and blend.
Put mixture in ice cream maker and follow instructions.