Lactose free Chocolate Ice Cream
Prep time
Cook time
Total time
Author: shades of cinnamon adapted from Sarie Food
Recipe type: dessert, healthy
Serves: 4
Ingredients
- 6 egg yolks
- 10 ml vanilla essence
- 210g (250ml) sugar
- 100 ml water
- 1 x 400ml tin of coconut cream
- Fresh raspberries to decorate
Instructions
- Place the egg yolks and the vanilla essence in a blender and blitz on high until it is light, pale and frothy. You can use a beater but it will take longer.
- In a saucepan bring the sugar and water to the boil (approximately 8 minutes until there is no more steam coming from the saucepan. Do not let it get to the crystalised sugar stage .
- With the blender running, gradually add the sugar syrup to the whisked eggs and blend until the mixture is cold.
- Put coconut cream and cocoa in a saucepan over a high heat and stir until the cocoa has dissolved completely as you do not want lumps of cocoa in your ice cream.
- Fold this into the egg mixture and pour into a container that is freezer-proof. Freeze until hard. This ice cream melts quite quickly once removed from the freezer.
- Decorate with raspberries or fruit of your choice .
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/lactose-free-chocolate-ice-cream-2/