AuthorRichThis is a smooth creamy ice cream, that needs to be made slowly to ensure it keeps the right texture, if you rush it, it could go crystally! 🙁
In a medium pan whisk together cocoa powder and sugar until well combined (use a rubberised whisk to not scratch the pan - or a wooden spoon, but it takes longer!)
While whisking constantly, slowly add half the coconut milk, creating a thickish, lump-free paste.
Add the rest of the coconut milk, the coconut cream, and golden syrup, and mix until it is all combined.
Cook over a medium heat, while stirring frequently, until it starts to simmer - it will go very watery here as the fats melt.
Remove from the heat and pour into a blender (be careful - it's hot!), add the vanilla and salt, put the lid on, and blend for 30 seconds.
Pour into an airtight container, put the lid on, and put in the fridge for approx 4 hours (until it's as cold as the fridge) - it's ok to leave it over night if you're doing it in the evening!
Set your ice cream maker up, pour the liquid in slowly, you'll notice it is now much thicker, and add the Oreos, then turn on the maker and mix according to manufacturer's instructions (mine was mixed in approx 10 mins).
Transfer the sloppy ice cream to an airtight container and put in the freezer for approx 5 hours - this is best over night.
The ice cream should now be the perfect consistency and ready to serve!
Ingredients
Directions
In a medium pan whisk together cocoa powder and sugar until well combined (use a rubberised whisk to not scratch the pan - or a wooden spoon, but it takes longer!)
While whisking constantly, slowly add half the coconut milk, creating a thickish, lump-free paste.
Add the rest of the coconut milk, the coconut cream, and golden syrup, and mix until it is all combined.
Cook over a medium heat, while stirring frequently, until it starts to simmer - it will go very watery here as the fats melt.
Remove from the heat and pour into a blender (be careful - it's hot!), add the vanilla and salt, put the lid on, and blend for 30 seconds.
Pour into an airtight container, put the lid on, and put in the fridge for approx 4 hours (until it's as cold as the fridge) - it's ok to leave it over night if you're doing it in the evening!
Set your ice cream maker up, pour the liquid in slowly, you'll notice it is now much thicker, and add the Oreos, then turn on the maker and mix according to manufacturer's instructions (mine was mixed in approx 10 mins).
Transfer the sloppy ice cream to an airtight container and put in the freezer for approx 5 hours - this is best over night.
The ice cream should now be the perfect consistency and ready to serve!
is there a way to make this without an icecream maker?
Hi Louisa, if you don’t have a machine, you can put the ingredients in a tub and put it in the freezer, but you have to keep taking it out and stirring it with a fork until it gets to a consistency like a frozen milkshake (imagine a McDonald’s milkshake [eww]), the more often you can take it out and mix it up, the less crystal-y it’ll be! every 20-30 minutes I would try…
Hope that helps?
Thanks for the ice cream Richard!
Tasted really good and would deffinately recommend it!
So delicious!!