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Dairy free chocolate ice-cream
Place the cocoa & sugar in a saucepan. Slowly add the boiling water (mixing all the time) until all lumps have dissolved, then add the Coconut milk. Gentle 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 vanilla essence & alcohol.
Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours and stir again. 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
Prep time: 5 minutes
Cooking time: 5 minutes
Freezing time: approx. 6 hours
of which sugars: 17.4g
• 5 heaped tablespoons of good quality cocoa powder
• 100g caster sugar
• 400ml boiling water
• 100ml Coconut milk
• 1 tsp vanilla essence
• 1 tbs of rum
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