Tue, 13 April 2021
Ingredients:
For the ice cream
120g vegan chocolate
20g refined coconut oil
1 tin of full fat coconut milk or coconut whipping cream
100g agave syrup
2 tsp vanilla extract
Heaped tsp ground coffee powder
20g cocoa powder
Good pinch of salt
1 heaped tbsp corn flour
100ml water
For the caramel
30g refined coconut oil
80g agave syrup
30g almond butter
Tsp vanilla extract
For the oat crunchies
70g rice flour
40g demerara sugar
40g oats
1/3 tsp baking powder
Pinch salt
60g cold full fat vegan butter
You will need; blender, small saucepan, whisk, Ice cream maker [optional]
Method
For the ice cream; melt the chocolate and coconut oil together in the microwave or in a bowl over a pot of hot water. Tip the coconut milk, agave, vanilla, coffee and cocoa into a blender. In a small sauce pan heat the water and cornflour together to activate the flour, it will thicken up into a paste. Add the melted chocolate and cornflour mix to the blender and puree the entire mixture until velvet smooth. Pour into a suitable container and refrigerate for at least an hour to bring the temperature down.
If you have an ice cream maker, add the cooled mixture and follow the manufacturer’s instructions. If you do not have an ice cream maker pour the mixture into a freezer friendly container and place in the freezer. Remove from the freezer each hour and whisk until smooth. Repeat this until frozen [this prevents ice crystals forming].
For the caramel; heat the coconut oil and agave and whisk in the other ingredients, allow to cool down slightly before using. Store at room temperature. If the caramel becomes too thick to use, warm it up slightly or add a tsp of hot water to loosen it up.
For the oat crunchies; combine the dry ingredients and rub in the butter until the mixture forms into small lumps. Refrigerate for 15 minutes and them bake spread out @180 degrees on a parchment lined tray for about 10 to 15 minutes. Allow to cool before using
