My first thought, when deciding what diary free ice cream recipe to make for this month’s Bloggers Scream For Ice Cream challenge, was to wonder whether I might be able to make a custard using eggs, sugar and almond milk? It’s still an experiment I’m keen to try.
But I’ve discovered that many people assume dairy free also means egg free – a hangover, perhaps, from when the dairy aisle of grocery stores sold not only milk products but eggs too. As far as I’m concerned dairy means milk, cream, butter, buttermilk, yoghurt and cheese. Still, I decided to make a dairy and egg free recipe, so the almond milk custard will have to wait a little longer.
Coconut milk is an great choice for dairy free ice creams because of its high fat content and silky-smooth texture. Inspired by the famous chocolate bar, I went for a chocolate and coconut milk ice cream base, using unrefined caster sugar to sweeten. Do use unsweetened cocoa or dark chocolate for this recipe, as milk chocolate and hot chocolate powders contain milk powder.
The finished result isn’t quite as rich and creamy as a dairy cream or custard base but it’s still pretty good and I like that the flavour of the coconut milk is quite subtle – almost lost against the chocolate, unless you boost it deliberately.
If you’d like a more obvious coconut flavour – as I did given my chocolate coconut bar inspiration – a slug of malibu does the trick and has the added bonus of making your finished ice cream a little softer and easier scoop.
If you want to make dairy free chocolate ice cream without a pronounced coconut flavour, use a slug of white rum instead. You can, of course, omit alcohol entirely, but this ice cream sets pretty hard even with alcohol added, so you’ll need to leave it out of the freezer for a while before attempting to scoop it.
Bountilicious Chocolate & Coconut Dairy Free Ice Cream Recipe
- 400 ml full fat coconut milk
- 50 g unsweetened cocoa *
- 50 g sugar , plus extra to taste
- 2 tbsp Malibu coconut rum ~
* If you can’t find unsweetened cocoa, use same weight of good quality dark chocolate (with no milk content) and break into pieces or grate before use. A power blender like mine (see sidebar) has the power to pulverise chocolate into a powder but if you have a regular blender, grate before use.
~ Malibu adds a punch of coconut flavour. For a rum and chocolate ice cream, switch malibu for white rum.
Place all ingredients in a blender and blitz until completely smooth; taste to check there is no remaining texture of sugar granules.
Do a taste check and add more sugar if you prefer a sweeter flavour.
If the blending has warmed the mixture, set aside to cool.
Churn in an ice cream machine, according to instructions.
Serve immediately or freeze to firm the texture further.
This is my entry for this month’s Dairy Free #BSFIC. Come back at the end of the month to see a round up of all the entries.
Fellow bloggers, do join in, you have a couple of weeks left to blog your entry and there’s the added bonus of a delicious prize of dairy free milk chocolate in the form of a Hotel Chocolat easter egg.