A very easy recipe for making both vegan and sugar-free and lactose-free ice cream (if you use vegan chocolate) that you can prepare whether you have an ice cream maker (it will be tastier) or you don't have one. Refreshing, light and suitable for practically everyone.
Ingredients for 10 servings
- 2 x 400 g cans of coconut milk (non light)
- 200 g of erythrol
- 50 g of cocoa powder
- 100 g of vegan dark chocolate in pieces
- 1 teaspoon of vanilla extract
- 2 tablespoons of corn starch
Preparation
- Put almost all of the. Coconut milk in a saucepan (keep a little), add sugar, cocoa, chocolate pieces, vanilla and a teaspoon of salt. Cook for 10 minutes until sugar and the chocolate has melted and the cream is homogeneous
- Mix the cornstarch with the remaining coconut milk (just a splash) and add it to the cream and cook for another 5-10 minutes stirring constantly until the cream becomes more consistent then pour it into a bowl, cover it and let it cool to room temperature
- Put the cream in the ice cream maker and let it work for 20-30 minutes then put it in the freezer until ready to serve (keeps 3 months in the freezer)
- If you don't have an ice cream maker, put the cooled cream in a large container suitable for the freezer and leave it to freeze for 3 hours by removing it from the freezer every 20 minutes to mix it and thus break all the ice crystals until a soft consistency is obtained, leave it at room temperature for 10 minutes before serving.
Per portion : 229 kcal | 19g fat | 10g carbohydrates | 5g sugars | 3g protein
