A wonderfully rich and indulgent, velvety-smooth ice cream that’s a guaranteed crowd pleaser. Find more recipes like this in our Plant Based Recipe Collection.
Makes 1 litre (1 ¾ Pints)
Microwave the chocolate in 30 second intervals until half melted, then microwave further in 10 second intervals until fully melted. Alternatively, use a bain marie to melt the chocolate. Mix with the melted coconut oil to form a smooth ganache. Set to one side.
Mix the xanthan gum with the sugar.
Add the sugar-xanthan gum mixture into the plant based milk gradually while blending with a hand blender, for about 30 seconds.
Pour in the melted coconut oil and chocolate mixture in a steady stream while blending, for at least 30 seconds or until combined.
Add the salt, blend for a further 10 seconds.
Pour into an ice cream machine and churn to a soft set, following the manufacturer’s instructions.
For soft and smooth ice cream, serve straight away.
For perfect scoops, empty into a freezer-proof container to freeze for at least 4 hours. Remove from the freezer and allow the ice cream to soften for 15 minutes before scooping.
Tip - For a delicious nutty twist, use hazelnut or almond milk! Like it a little salty? Simply add 1 teaspoon of flaky sea salt (or ½ teaspoon of fine sea salt) for the perfect Chocolate Sea Salt scoop.
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