Chocolate, Almond and Coffee Ice Cream


Instructions:
 

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

Per portion

Calories: 169

Fat: 8.5g

Saturates: 3.3g

Carbs: 16g

 of which sugars: 13.3g

Fibre: 1g

Protein: 5.6g

Salt: 0.05g

‚Äč

Ingredients:
 

  • 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

Vegan friendly

  • Facebook Social Icon
  • Twitter
  • Instagram
  • LinkedIn Social Icon

© 2019 by Healthy Living with Sarah

*Whilst every effort has been made to ensure that all content shown in the recipes and in any articles (including exercise content)is correct, it should only be used as a guideline. If you are unsure as to whether any content is suitable for you, you should seek advice from a medical practitioner first.