Carob-walnut coconut ice-cream
I think this is one of the best things I've ever created.
I'm not being hyperbolic, this is flawlessly-flavoured and perfectly scoopable. It's not icy and you should do everything I say.
Carob isn't a substitute for chocolate in my mind, it's its own thing. This recipe is foolproof and you can adapt the flavours as you see fit.
You'll need an ice-cream maker with a freezy bowl. It takes time to prepare, but once it is you get the instantaneous gratification of helping yourself whenever you may please - which if you're me, is always.
Ingredients:
- 2 1/2 tablespoons carob powder, sifted
- 1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)
- 1 3/4 cup light coconut cream (not solid)
- 1 3/4 cup solid coconut cream
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup walnuts
- 1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice-cream from becoming too firm)
Method:
1. On low heat, add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps).
2. Add all other ingredients except for vanilla and walnuts.
3. Slowly stir over heat until all ingredients have thoroughly melted together - no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome.
4. Remove from head and blend for 30 seconds in a blender or food processor.
5. Sit the mixture in a fridge until very cold (about 4 hours).
6. Add chilled mixture to an ice-cream maker bowl (ideally one that's been frozen for 24 hours) and churn according to manufacturer's instructions.
7. Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours).
You can check out more of Jessie's dairy-free recipes on her Tahini Sauce blog.
Written by Jessie Hume. First appeared on Stuff.co.nz.
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