Ingredients:
- 1 can (400ml) coconut cream
- 1 ½ cups lactose free milk
- 70% chocolate slab (100g)
- 1 heaped teaspoon instant coffee
- 1 tablespoon vanilla essence
- Pinch of salt
- 1 ½ caps (15ml) vodka
- For a touch of sweetness, you can add maple syrup / honey / stevia to suit your pallet.
Instructions:
Break the slab of chocolate into pieces into the blender then, add all the other ingredients to the blender. Blend until the chocolate is completely amalgamated with all the other ingredients. Pour the ice cream mix into ice cube trays or a silicone muffin tray that holds 12. Freeze the trays overnight.
Once the cubes are frozen, pop them out into your blender.
Pulse the blender multiple times, stopping to scrape down the sides of the blender, and push the ice cream cubes towards the blade if needed. This may take a bit of time and effort. I use a touch of lactose free milk to get the blender to start mixing with the frozen cubes. Continue blending until you reach a soft serve consistency.
Enjoy right away, or for firmer, scoopable ice cream, spread the ice cream into a freezer-friendly container and freeze for a few more hours to firm it up more.
Note:
This recipe allows you to substitute chocolate with strawberries, bananas, blueberries, or mango, while leaving out the teaspoon of coffee. All other ingredients and steps remain unchanged.