Scrummy Coconut Chocolate Icecream
This is a really simple chocolate ice cream recipe with a coconut cream base. It is low fat and uses unrefined sugar. You can make this with or without an ice cream machine.
Ingredients:
- 2 x 400g cans of PINK SUN Organic Coconut cream
- 175g PINKSUN Organic Coconut sugar
- 70g PINKSUN Organic Cocoa powder
- 100g PINKSUN Organic Unsweetened Chocolate buttons, chopped
- 1 tsp PINKSUN Himalayan salt, crush rock or coarse
- 1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste
- 2 tbsp cornflour or 1/4 teaspoon of PINKSUN Xanthan Gum
To make:
Pour 1 can of coconut cream into a saucepan. Add Organic Coconut sugar, cocoa, chocolate, salt and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted. Mix the cornflour or Xanthan gum with the other can of coconut cream until smooth. Pour into the hot mixture and cook for another 5-10 mins, stirring constantly, until the mixture thickens to a pourable custard consistency, do not allow to boil. Pour into a bowl for cooling to room temperature. Pour the cooled mixture into an ice cream maker and churn for 20-30 mins until you have a nice ice cream consistency. Transfer to a container and freeze until ready to serve.
Note; Don't have an ice cream maker? Add mixture to a large mixing bowl. Freeze for 3 hrs, stirring every 20 mins to blend out large ice crystals, until you have a nice ice cream consistency.
