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I’m an ice-cream addict, love the stuff. No favourite flavour, any will do. It’s the creaminess I can’t get enough of. Not the healthiest habit in the world… unless of course you’ve discovered how to make vegan, refined sugar-free ice-cream. That’s right, you heard me. Healthy ice-cream! By no means am I going to take the credit for this. The applause is all for Ashley. I just think this revelation needs to be shared far and wide.

Vegan chocolate ice-cream

With a plethora of flavours to choose from, why chocolate? It’s one of the classics of course. Plus, it can be a healthy flavour if you pick the right kind; that’s cacao, not cocoa. What’s the difference? Cocoa powder is more processed which reduces its nutrient profile in comparison to cacao.

The healthy bits… Cacao gets the super-food tag for a few reasons. First and foremost, it’s famous for its high levels of anti-oxidants.* It’s got even more of them than green tea and that’s saying something. If you haven’t heard, anti-oxidants fight free radicals that cause cell destruction and aging. Thus the cosmetic industry’s obsession. Cacao also contains flavonoids (and a bunch of co-factors needed for their absorption) which protect the lining of arterial walls and hamper blood platelets from clumping together and forming blood clots.* Finally, cacao contains the plant sterols: sitosterol and stigmasterol which limit the uptake of dietary cholesterol by competing with it for absorption in the gut.* All in all, cacao gives your cardiovascular system a helping hand and reduces your risk of looking 80 before your time. In moderation of course.

Vegan Chocolate Ice-cream

Vegan Chocolate Ice-cream
Adapted from edible perspective

Ingredients
2 x 400gm cans of coconut milk
1/3 brown rice syrup
2 tbsp arrowroot powder
1.5 tbsp vodka
1/4 cup / 25 gms raw cacao powder

You will also need a high speed blender capable of handling ice, and preferably a thermometer though you might be able to wing that bit. If you don’t have patience, and do have an ice-cream maker head on over to Ashley’s blog

Method
1. Add all ingredients except vodka to a pot and heat to approximately 60 degrees. If you don’t have a thermometer, bring milk to a gentle simmer but be sure not to boil it.
2. Take mixture off the heat and stir in the vodka.
3. Poor into a freezable container, and freeze overnight
4. In the morning, cut ice-cream into cubes, add to blender and blend until smooth.
5. Rinse out and dry your ice-cream container. Pour in mixture, and refreeze.
6. Serve with your favourite toppings.

Thermomix Method
1. Add all ingredients except vodka to the bowl. Heat 4mins/60 degrees/speed 3
2. Add vodka to mixture, blend 3sec/speed 4. Poor mixture into a freezable container, and freeze overnight.
4. In the morning, cut ice-cream into cubes, add to bowl and blend 10sec/speed 9 or until smooth.
5. Rinse out and dry your ice-cream container. Pour in mixture, and refreeze.
6. Serve with your favourite toppings.

Substitutions
Honey works as well as brown rice syrup, its just not vegan
Cornflour/starch works as well as arrowroot – I just feel we already have enough corn in our lives
Coconut cream could be used instead of milk if you want it even creamier

Notes
Vodka doesn’t freeze – when added to the ice-cream, even in such a small quantity it stops the ice-cream from freezing solid.
The arrowroot powder thickens the mixture and along with the liquid sweetner makes the mixture creamy.

Vegan Chocolate Ice-cream

 

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