Dairy-Free Chocolate Ice Cream (Gluten & Refined Sugar Free)

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Ice Cream. The love of my cuisine life.

I clearly remember the day my husband bought me my ice cream machine as an early Christmas present. It was late November 2011. We had spent the morning watching friends at a Crossfit competition. Afterwards he signed up for Crossfit. I got an ice cream machine. We were both high on life; anticipating the awesomeness to come. Now 2 1/2 years later it is obvious that both investments were well worth it; the alarm clock goes off at 5.15am most mornings to herald the time for him to bounce off to the gym (and for me to pull up the covers and go back to sleep), and there’s barely a week that passes without the whir of the ice cream machine filling the kitchen (there was a stage in which that noise was truly more efficient than lullabies to get our little Miss to sleep!)

I have many ice cream recipes up my sleeve that have been results of various trials, multiple errors and exquisite successes! Some of the more popular creations have included Banana & Caramelised Chocolate, Salted Caramel & Almond, Dark Peppermint Chocolate, Maple with Bacon Flecks, and many more.

This one in particular is one of my more recent, dairy-free options. Many of you would have seen recipes for instant ice cream using frozen bananas only. It’s a great, easy, and healthy alternative to standard ice cream. However the churned banana alone doesn’t refreeze so well or keep for very long, so I decided to incorporate more ‘ice cream’  mix to enhance the creamy texture that freezes so well. The flavour of the coconut milk is a little different to that of milk or cream, so don’t expect it to be a replica of what you may be accustomed too, but the end result is light and delicious, well worth a try on a warm day!

To be honest; you can make this recipe without a churning machine (by putting it in the freezer and mixing – to break down any ice crystals every 30minutes until firm) however you will certainly get the creamiest and smoothest results by using one. If you’re a fellow ice cream addict like me, a machine is an investment well worth it!

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Dairy Free Chocolate Ice Cream (Makes 1.5+ Litres/1.5 Quarts)

4 very ripe bananas (it’s ok if they’re spotty brown!!)

2 cups coconut milk

3 tbsp honey

4 egg yolks

1 tsp vanilla extract

4 tbsp cocoa

1/2 cup brewed coffee

2 tbsp honey

50g/1.8 Ounces dark chocolate (70% cocoa or higher)

1/8 tsp salt

Chop the bananas into small slices. Layer and freeze in a container for 4+ hours (can freeze for many days if required).

In a medium saucepan, combine coconut milk & 3 tbsp honey. And heat over a medium heat until steamy at the edges but not boiling. In a separate bowl whisk the egg yolks until smooth. Slowly pour in half of the warm coconut milk mixture while whisking continuously. Pour this mixture back into the saucepan with the rest of the warmed coconut milk and continue to heat over a medium-low heat, stirring continuously with a wooden spoon until it begins to thicken slightly, coating the back of the spoon. (Have patience with this process, it can take a while, resist the urge to crank up the heat, it will only scramble the eggs and leave you with a curdled like mixture). Add the vanilla extract and set aside.

In a smaller saucepan; mix together the cocoa, 2 tbsp honey and coffee. Heat this over a medium heat until just starting to bubble. Remove from heat immediately and add the chocolate and salt. Mix together to allow the chocolate to melt and make a smooth consistency.

Pour the thick chocolate combination into a large bowl, then add the coconut milk custard. Gently mix together until well combined. Set aside to cool then place in the fridge for 2-3 hours or more (best results if let overnight).

Remove the bananas from the freezer, place into the food processor and process until smooth and creamy.

Fold the smooth frozen banana mixture into the the cooled and thickened chocolate custard. Pour into the ice cream machine and churn as per manual instructions then transfer to the storage container and freeze. If you don’t have a machine, pour it into a container and freeze, taking it out to beat it up every 30 mins until to thick to do so anymore.

Enjoy as a refreshing treat at any time of the day!

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3 thoughts on “Dairy-Free Chocolate Ice Cream (Gluten & Refined Sugar Free)

  1. Nisha says:

    I’d love to know what kind of ice cream maker you have. I really want to have a go at the dairy free icecreams for my daughter.

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