This is one of those fantastic recipes that almost feels like a miracle. Three ingredients are combined with a minimal amount of intervention to create an outstanding ice cream with a dreamy texture. No ice cream maker is required either, so anyone with a food processor can make it. On top of that it’s also vegan, so if you are avoiding dairy, this one is for you.
I discovered this method of making ice-cream sans an ice cream maker recently on Donna Hay and immediately put it to the test. I’m sure it will work with all my dairy ice cream recipes, but I still need to give this a bash. You simply freeze your ice cream base in a ziploc bag placed flat in the freezer. The frozen slab is then broken into shards and whizzed in the food processor until the desired consistency. The time will depend on how frozen your mix is. On my first trial it processed into ice cream within 30 seconds. On later trials it took a little longer, and I find if you allow it to soften slightly before turning on the blades, it goes a little quicker.
I’ve made a few unbelievably delicious ice creams using coconut milk instead of dairy and eggs, and this one is no different. In theory this should probably be called a sorbet because coconut milk comes from a fruit, but it really does mimic the creamy texture of a full-cream ice cream. You can check out my ginger miso ice cream (my personal fave), and my lime and coconut version.
I made this recipe film in collaboration with a talented film making duo who own Echo Ledge Productions. Matthew Griffiths and Rafeeqah Galant were super keen to jump in and collaborate shooting food which is not what they normally produce. I think they did such a wonderful job.
*Cooks Notes~ Because so few ingredients are used here, its important to use really good quality cocoa powder. Pull out all the stops. The chocolate is lovely and clean as is, but I find adding other flavours works brilliantly too. I’ve added vanilla extract and orange zest which always pair well with chocolate, and I think coffee or ginger would be fabulous. A splash of something boozy like tequila, orange liqueur or Baileys could only add value, but only a splash as you don’t want to interfere with the freezing process and this recipe makes small batch.
I find pre freezing a metal container like a small loaf tin works brilliantly to help prevent melting after the ice cream has been processed. If you like your ice cream in a soft serve consistency, you can eat it straight out the food processor, or alternatively freeze again to get it scoopable.
Recipe – makes one small batch that serves 4 (simply double up if you want to make more)
- 150ml water
- ½ cup sugar
- ½ cup cocoa powder
- 400ml coconut milk / 1 tin
- Bring the water, sugar and cocoa to the boil in a small pot until the sugar has dissolved. Allow the mix to cool.
- Add the coconut milk and stir.
- Pour cooled mixture into a Ziploc bag. Place the bag on a tray and flatten out and seal. Freeze the bag for a few hours or overnight. Once frozen, remove from the bag and break into chunks into the bowl of a food processor. Whiz the processor for 30 seconds or until smooth.
- Scrape down the bowl with a spatula and decant into a metal container. Smooth the surface and freeze until solid and you are ready to serve.
- Remove the ice cream from the freezer about 5 - 10 minutes before you serve to allow it to soften (temper) slightly.
Find me on Instagram