Bounty Ice Cream

The combination of chocolate and ice cream will always make me think of a Bounty bar. Freeze a Bounty and the end result will pretty much be this ice cream, but without any of the guilt. The recipe includes no lactose/dairy or eggs and little sugar, you can even cut the sugar content down further depending on how sweet you want the ice cream to be.

One of the main things I miss about avoiding eating dairy as much as possible is my old pal ice cream. From time to time I do still give in to the call of a tub of Ben and Jerry's sitting in the freezer, but this "Bounty" ice cream is making it all just a little bit easier.


Another sweet advantage of this treat is that you don't need an ice cream maker to make it! Just a good old fashioned ice cube tray. The first time the mix all goes into the freezer it's only in small amounts in the ice cube tray - helping it to freeze quicker and stopping large crystals of ice forming - giving a creamier finish to the final thing. By then blending the ice cream cubes, air is incorporated which also helps it to be light and creamy. As it will all still be semi frozen at this point, it shouldn't take that much longer to set completely and you'll be enjoying it in no time. 

Ingredients:

1 (400ml) tin full fat coconut milk**

1/4 cup caster sugar

50g dessicated coconut

50g milk or dark chocolate, chopped

quantities can easily be doubled (or tripled!) but as is, it will serve 2-3

**Keep the coconut milk in the fridge for a few hours, preferably overnight beforehand. This will make the cream set and separate from the water underneath (you can keep this to drink in smoothies etc or just tip it away)

To Make:

• Scoop the coconut cream form the top of the can and put into a mixing bowl.
• Add in the sugar and mix together.
• Pour into an ice cube tray and set in the freezer for about 4 hours.
• Remove the frozen cubes from the tray and pop into a blender and whizz together for a few seconds. It should be the consistency of melty, soft-serve ice cream. 
• Stir in the chocolate and dessicated coconut.
• Pour into a freezable dish and pop in the freezer for 5-6 hours, or until completely frozen.