Chocolate Coconut Ice Cream - Cuisinart ICE100BCU User Manual

Coconut & Chocolate Ice Cream
60g cocoa powder
140g of granulated sugar
70g light brown sugar
400ml tin of full fat coconut milk
400ml almond milk
pinch of salt
30g unsweetened desiccated coconut (optional)
In a bowl combine all the ingredients (except for the desiccated coconut) and whisk
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until smooth.
Cover and refrigerate for at least 2 hours, preferably overnight.
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Whisk the mixture again thoroughly before pouring into the ice cream maker with the
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ice cream paddle already fitted. Cover with lid.
Turn the appliance on and set the timer for 40 minutes.
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5 minutes before the ice cream is ready, open lid and pour in the desiccated coconut,
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ensure coconut is mixed thoroughly.
To produce a firmer ice cream churn in the ice cream maker for longer.
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Serve or store in an airtight container in the freezer.
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N.B. This recipe is suitable for vegans.
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