Vegan Chocolate Ice Cream

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Don't have an ice cream maker? Simply tip the mixture in to a container and leave in the freezer for five hours. Give the mixture a mix every half an hour.


175ml Water
300g Coconut cream
1/4 teaspoon Sea salt
170g Dark chocolate
1/2 teaspoon Vanilla extract


Tip the water, sugar, coconut cream, cacao powder and salt in to a saucepan and combine. Bring the mixture to a boil over a medium heat while whisking.

Remove the saucepan from the heat and tip in chunks of dark chocolate and the vanilla extract and mix.

Tip the mixture in to a blender and blend for 30 seconds. Pour the mixture in to a container and place in the refridgerator over night.

Remove the mixture from the container, add to an ice cream maker and churn for half an hour or until an ice cream consistency forms.

Place in the freezer for four to six hours or until firm, eat within seven to ten days. Top with cacao and fresh fruit to serve.

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