Lactose free Chocolate Ice Cream
Prep time
Cook time
Total time
Recipe type: dessert, healthy
Serves: 4
  • 6 egg yolks
  • 10 ml vanilla essence
  • 210g (250ml) sugar
  • 100 ml water
  • 1 x 400ml tin of coconut cream
  • Fresh raspberries to decorate
  1. 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.
  2. 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 .
  3. With the blender running, gradually add the sugar syrup to the whisked eggs and blend until the mixture is cold.
  4. 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.
  5. 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.
  6. Decorate with raspberries or fruit of your choice .
Recipe by Shades of Cinnamon at