GINGER & CHOCOLATE DF ICE CREAM

Wandering what DF means? It’s dairy free for those who don’t know.

I am lucky enough to be staying at my sisters home in South of France for a month to work on an exciting blog related project and focus some time on getting new recipes to you. It’s so nice to be up on the top of the mountain amongst the woodland noises and abundance of fruits, flowers and trees.

Sadly my travels ailed me with a tropical bug which meant last week I was recovering the shade inside. Now recovered, I am a busy bee slaving away in the kitchen.

It is my favourite place to be so I really don’t mind. However, today I decided to take a long lunch break in the sun. With my ice cream maker delivered yesterday, it seemed a perfect excuse to whip up a batch.

This recipe is packed with ginger to help my poorly sisters throat heal. Currently 6 months pregnant we are relying on all the nature has to offer to help get rid.

Coconut milk is the perfect dairy alternative for ice cream, and healthy too.

For best results, you will need an ice cream maker for this, the mechanism that churns really gives best results for coconut milk ice cream. You can buy cheap ice cream churners online for around £20.00. Money well spent for summer, I think!

Ingredients:

Serves x 4

  • 1  x  400ml can coconut milk
  • 1/2 cup coconut cream
  • 1/4 cup agave nectar
  • 2 x tbsp cacao
  • 2 inch square of fresh ginger
  • 1 x tbsp  arrowroot powder

If you have an ice cream machine at home, your inner mechanism will be in the freezer. If you decide to hand churn, you’ll need a freezer compatible tupperware.

In a jug, combine all the ingredients, grating the ginger into the mixture. Mix thoroughly and if time permits, leave the mix in the fridge for 30 minutes.

Once cooled, add the mixture into your ice cream maker and begin churning. Leave to one side for 30-35 minutes. Serve right away with some Paleo biscuits or ground almond!

Any leftovers can be placed in a freezer container and stored away.

If hand churning, leave for 15 minutes and begin churning every 15 minutes for around 1 hour until it sets.

chocolate and ginger dairy free icec cream

 

 

Comments (5)

  1. I’ve recently traveled to Malaysia where they have excellent coconut icecream, so I’m all in for coconut milk as the base of this icecream and ginger and chocolate I’ve never think of such a combo, sounds enticing!

  2. Pingback: HBC Cookbook: Healthy Summer Puddings - HBC Magazine

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