Vegan Coconut and Chocolate Ice Cream | Cacao Culture Recipes

• 550 ml coconut and almond milk
• 160 ml coconut cream
• 3-4 tbsp maple syrup
• 2 tbsp smooth almond butter
• 1 tsp vanilla bean paste
• pinch of salt
• 1 tbsp cornstarch
• 1 tbsp Cacao Culture Cocoa Powder

Procedure:

1. Pour 450ml of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan.
2. Add the salt and slowly bring to a simmer, stirring, until smooth.
3. Whisk the Cacao Culture Cocoa Powder, cornstarch & reserved coconut and almond milk in a jug, until smooth. 
4. Add to the pan and continue to whisk until smooth.
5. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream.
6. Leave to cool before covering and leaving in the fridge for at least 2 hours.
7. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours.
8. Scoop the ice cream into a freezerproof container and freeze until firm.

You may also use or add vegan chocolate chips and toasted flaked almonds if you like.