Recipe provided by Janet Mitchell, Food Director, The Vegan Company
“When I’m no longer rapping I want to open up an ice cream parlour and call myself Scoop Dog " - Snoop Dog
It seems the whole world loves ice cream!
And don’t think it’s ever too cold to eat ice cream either. It makes for a perfect dessert to keep in your freezer - and it makes for the perfect treat if you feel like a little joy in your tummy!
2 x 400mls tins coconut cream or full-fat coconut milk
1/2 cup caster sugar
1 pinch sea salt
2 tsp pure vanilla extract
Place your ice cream churning bowl in the freezer to freeze for 24 hours *(see notes if you don’t have an ice cream maker).
The following day, add coconut cream or milk, caster sugar, sea salt, and vanilla extract to a blender and blend on high until completely creamy and smooth for 1-2 minutes to fully dissolve the sugar. Add more sugar or it needs more sweetness, or more vanilla if it needs more vanilla flavor.
Add mixture directly to chilled ice cream maker and churn according to manufacturer’s instructions – about 30 minutes.
Once churned, transfer the ice cream to a large container and use a spoon to smooth the top.
Cover securely and freeze for at least 4-6 hours or until firm. Remove form freezer for 5-10 minutes before serving to soften slightly.
Will keep in the freezer for up to 10 days, though best when fresh.
*If you don’t own an ice cream maker, you can add chilled mixture to a freezer-safe container and freeze. Once every hour, remove from freezer and whisk to incorporate air., and break up crystqls. Repeat until mostly firm – 6-8 hours.
Continue freezing until completely firm before serving. An ice cream maker will give you more creamy results, but your ice cream will stull be delicious if you don’t have a machine
Serve the ice cram with some of the salted caramel sauce and some toasted coconut flakes
Salted Caramel Sauce
1 x 400 ml can of coconut milk
3/4 cup of coconut sugar
1 teaspoon of sea or kosher salt
To make the coconut caramel, combine all the ingredients in a small saucepan. Bring to a simmer and reduce to medium heat and allow to reduce until it is half the volume and thick and caramel colored. (this will take about 15-20 minutes or so) Stir occasionally with a wooden spoon
Photography by Benito Martin