There is currently a distinct lack of dairy free ice cream in stores in Ireland. I’m assuming it has to do with Brexit, there is no possible alternative explanation, unless there has been a sudden surge in demand.
(Obviously I stopped right there and went to have a wee Google to see if I could come up with any other answers, I didn’t find any!)
So there was no other solution other than to make my own. I don’t own an ice cream maker, and although banana nice cream has it’s place, I wanted something altogether more creamy, luscious and authentic in consistency.
This ice cream is no churn, made with three simple ingredients, it comes together in minutes and it’s thick, luscious and all kinds of delicious.
You have the option of adding a couple of tablespoons of vodka so that it doesn’t freeze as solid. Otherwise you just have to be patient and allow it to thaw a little and my god it is so worth it.
Recipe created for and with Natures Charm using my go to coconut whipping cream and condensed milk. Two absolute staples in my kitchen!
Chocolate Coconut Condensed Milk Ice CreamPrint Recipe
- 1 can of Nature’s Charm Coconut Whipping Cream
- 250g Nature’s Charm Coconut Condensed Milk
- 50g raw cocoa powder or raw cacao powder
Chill the coconut whipping cream overnight.
Place the whole can of cream into a large mixing bowl and beat with an electric whisk until light and fluffy; about 2 minutes.
Add in the coconut condensed milk and beat to combine.
Sieve the cocoa powder or raw cacao powder into the mix and beat to combine.
Place mixture into a loaf tin, smooth over the top with a spatula and then lay a piece of cling film directly over the surface, removing as many air bubbles as possible.
Top with a piece of tin foil and place into the freezer to set for 3 to 4 hours.
Allow to thaw for 15 - 20 minutes before scooping*.
*You can add 2 tbsp of vodka to the mixture and it will not be as solid when frozen. Ice cream will be rich and creamy regardless.