A wonderful vegan ice cream that doesn't require an ice cream maker. This fantastic dessert has layers of coconut ice cream, chocolate and coconut flakes. It is super simple to make and extremely delicious!
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The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.
Melt the chocolate.
Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.
Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes. Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.
Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.
Notes
For a thicker creamier ice cream you have two options. The first option is to only use the firm cream from the chilled tin of coconut cream, leaving the coconut water for use in smoothies. The other option is to use the whole tin and add the contents of a 50g packet of coconut milk powder. I’ve tried both methods. The coconut milk powder method produces a very rich ice cream which, while delicious, I found a little too rich for my taste.
Another delicious option is to up the chocolate quantity to 150g (5 1/4 oz) and swirl 1/4 of the chocolate through the whipped coconut cream before layering.
By VeggieSouls
