Chocolate lime non-dairy ice cream

img_20160429_164655714.jpgBeing 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.

Ingredients

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

Step 1

Melt the chocolate by placing it in a glass bowl set above a sauce pan of boiling water.

Step 2

Add the chocolate and all the other ingredients to your blender and blend.

Step 3

Put mixture in ice cream maker and follow instructions.

Step 4

Freeze.

Step 5

Eat.

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