Vegan chocolate ice cream

SERVES 10 PREP 25 mins plus churning and freezing COOK 20 mins EASY V ❄

2 x 400g cans coconut milk

(not light)

175g caster sugar

50g cocoa powder

100g dark chocolate, chopped

(ensure it’s vegan, if needed) 1 tsp sea salt flakes

1 tbsp vanilla extract or 1 heaped

tsp vanilla bean paste

2 tbsp cornflour

1 Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Heat gently over a low heat for 10 mins until the sugar has dissolved and the chocolate has melted.

2 Mix the cornflour with the reserved coconut milk until smooth. Pour this into the hot milk mixture and cook for another 5-10 mins, stirring constantly until it thickens to a pourable custard consistency. Strain into a bowl, then cover and leave to cool to room temperature.

3 Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have a soft-scoop ice cream. Transfer to a freezerproof container, seal and freeze. If you don’t have an ice cream maker, pour the mixture into a wide-based plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have a soft ice cream. Transfer to a freezerproof container, seal and freeze until ready to serve. Will keep frozen for up to three months. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.

GOOD TO KNOW vegan • gluten free

PER SERVING 296 kcals • fat 19g • saturates 15g •

carbs 27g • sugars 22g • fibre 2g • protein 3g •

salt 0.5g