Vegan chocolate ice cream
SERVES 10 PREP 25 mins plus cooling, churning and 3 hrs freezing COOK 20 mins EASY V ❄
2 x 400g cans coconut milk (not light)
175g caster sugar
50g cocoa powder
100g vegan dark chocolate, chopped
1 tsp sea salt flakes
1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste
2 tbsp cornflour
1 Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl. Add the sugar, cocoa, chocolate, sea salt flakes and vanilla to the pan. Put on a low heat for 10 mins until the sugar has dissolved and the chocolate has melted.
Mix the cornflour with the reserved coconut milk until smooth. Pour into the pan and cook
