If you’ve ever purchased plant-based ice cream, or any ice cream really, you know it’s usually loaded full of ingredients we don’t recognise, it’s incredibly expensive, and often it’s not even good. Luckily, with this recipe, you’ll never need to buy ice cream again! And the best part? When you re-emulsify to serve, put any leftover straight in the freezer and it’ll stay soft and creamy and ready to eat straight from the container – no need to blend again.
Serves 4
+ soy free (option)
+ freezer friendly
Ingredients
Coconut milk
Rice malt syrup
Brown sugar
Cornflour
Cocoa powder
Method
This recipe can be found on page 141 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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