Chocolate, Almond and Coffee Ice Cream
Place the cocoa & sugar in a saucepan. Slowly add the boiling water and hot coffee (mixing all the time) until all lumps have dissolved, then add the Coconut milk. Gently heat for 2-3 minutes on a hob - do not boil to ensure a smooth flavour.
Allow the mixture to cool completely and add the chopped almonds, vanilla essence & alcohol and stir until combined.
Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours. Stir again and then freeze for a final two hours or until required.
This is best used within 2 weeks of making to retain flavour.
You can use this recipe in an ice-cream maker
Makes 6/7 portions
Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: approx. 6 hours
of which sugars: 13.3g
5 heaped tablespoons (150g) of good quality cocoa powder
80g caster sugar
40g chopped almonds
300ml boiling water
100ml hot strong coffee
100ml Coconut milk
1 tsp vanilla essence
1 tbs of coffee liqueur or brandy