John Myers
Ingredients for 4 servings:
- 1 can coconut milk
- 150 g sugar
- 3 tbsp cocoa powder
- 1 shot of apricot brandy
- 200 ml plant milk (plant drink) (soy-oat milk)
Instructions
Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes
creamy, vegan ice cream
Combine the coconut milk and sugar in a saucepan and bring to a boil briefly until the sugar has dissolved. Remove the pan from the heat and stir in the remaining ingredients with a whisk, then let the mixture cool to room temperature. If children are present, it’s best to add the alcohol before boiling so the alcohol evaporates completely. Transfer the mixture to the ice cream maker and churn until it sets (approx. 30-40 minutes) and freeze in a container. If you like, you can also stir in desiccated coconut, chocolate chips, or something similar. The ice cream will be very creamy, and neither soy nor oat flavors will be noticeable, making the recipe absolutely suitable for non-vegans. It tastes just as good as regular ice cream!
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