If you have a dairy, egg or gluten allergy or you’re following a vegan lifestyle, this healthier chocolate ice cream is for you.
- 20 mins + freezing
- 2 x 410g tins coconut milk
- 160ml cocoa powder
- 160ml maple syrup
- 15ml vanilla essence
- Blitz all the ingredients until smooth and creamy. Freeze for 4-6 hours or until firm, beating every hour to break up ice crystals. Allow to soften at room temperature for about 20 minutes before serving.
- Coconut milk can be replaced with dairy-free milk options like rice milk or soy milk, or cow’s milk if you’re not following a vegan diet.
- Maple syrup can be replaced with honey if you’re not following a vegan diet.
FEATURE: NOMVUSELELO MNCUBE PHOTO: DYLAN SWART
Magazine issue date: November, 2018