This is a revelation if you’re intolerant or have any sensitivity to dairy. I’ve probably always been sensitive to dairy but as ice cream has always been my favourite, I have never wanted to give it up! Until now. I have found an alternative. And it may actually be a hundred times better.
I am a massive chocoholic. I have a huge sweet tooth so generally when I get a craving or when I go to make something, chocolate is the first thing that springs to mind. Some time ago I made this discovery while attempting to find something quick and easy to put together to satisfy a craving. I remembered I had a can of coconut milk in the fridge as I usually keep one in there. (Coconut milk is so great for many alternatives to dairy. You can make whipped cream, thicken a curry, make frosting for desserts, etc.)
This time I had an idea. I added some raw cacao and maple syrup to sweeten and then I popped the dish into the freezer. An hour later I had the most amazing, creamy, indulgent, chocolatey soft serve ice cream you could dream of. Seriously. Use coconut milk for a lush treat in anything but pop it in the freezer and it’s magic. It’s also the quickest thing to make ever. Try it yourself. You will not be disappointed. I challenge people to even question whether they miss ice cream at all!
I’ve since made a few other varieties and I’m sharing the chocolate and vanilla versions now. I can’t wait to experiment with some more flavours moving into warmer weather.
1 x 400mL can of coconut milk (full fat!)
1 vanilla pod
2 tsp vanilla extract
2-3 tbsp raw cacao
2-4 tbsp maple syrup (date syrup, honey, more or less as you like to sweeten)
1. Leave a can of coconut milk in the fridge overnight. When ready to use, separate the can into two equal parts of coconut milk in two bowls.
2. For the vanilla version: cut and scrape the seeds from the vanilla pod and add to the bowl. Add the vanilla extract and maple syrup, then whisk everything together by hand or with a hand blender until combined.
3. For the chocolate version: add the raw cacao and maple syrup to the other bowl and again whisk everything together. Make sure there are no lumps from the raw cacao.
4. Divide into smaller portions or put the bowls as they are into the freezer for 1 hour. When you’re ready to eat, remove from freezer and let stand for 10 minutes. Enjoy!
P.S. You can totally eat this for breakfast: It makes the best addition to things like pancakes or french toast. You can even use the vanilla version as a vegan custard which is amazing with desserts!