The weather is starting to warm up which is so nice after a long winter. We're starting to sell lots of ice cream moulds and ice cream cones at Happy Tummies so I thought I'd share with you the chocolate ice cream recipe my son likes. Dairy free ice cream is so expensive to buy and you can make it yourself for a lot less. I bought a 500ml one the other day because I was busy and it cost $15!!!!!
This recipe is quite rich so you could use less cacao if you prefer, less sweetener, or even just use it as a base recipe and add fruit and omit the cacao. If you don't have an ice cream churn ask someone who's got one if you can lend theirs and try it out! I think it's a pretty good investment if you have kids with food allergies. I'm using a really old Breville one I got about 10 years ago and it works perfect.
Gluten free, wheat free, dairy free, egg free, nut free, soy free, refined sugar free
800mls quality coconut cream (I use Honest to Goodness)
3 tbsps raw cacao
1/2 cup of honey (185g) - or sweetener of choice (adjust as required)
20g arrowroot starch
2 tsps vanilla extract
Pinch of salt
Thermomix Method for Custard:
Enjoy. Lisa x
PS. Hopper 100s & 1000s and sprinkles are fun to decorate ice cream and free from nasty additives. I use Hopper Sprinkles in blue for the image below. You can get Hopper products here.
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