Ingredients
- 500 ml coconut milk cream cans/packs
- ½ cup date syrup
- ¼ teaspoon salt
- 2 tablespoons cornflour
- 1½ teaspoon vanilla extract
- 100 grams raw almonds, coarsely chopped
- 100 grams vegan dark chocolate chips
Preparation
- Shake the cans of coconut milk thoroughly before opening.
- Separate ½ cup coconut milk and set aside.
- Combine the remaining coconut milk with date syrup and salt in a saucepan. Warm over medium-low flame for 2 minutes.
- Whisk ½ cup coconut milk with cornflour until well combined. Stir into the warm coconut milk and cook for another 8 minutes over medium heat until the mixture begins to thicken. Do not allow the mixture to boil.
- Whisk in the vanilla extract. Remove from heat into a small bowl.
- Allow to cool for 30 minutes, then cover with plastic wrap and chill in freezer for 4 to 5 hours.
- Churn the mixture in an ice cream machine. Add the chopped almonds and chocolate chips at the very end.
- When thickened to a soft-serve ice cream consistency, spread into a large loaf pan and freeze overnight until the ice cream has firmed up completely.