3:n raaka-aineen tumma muscovadojäätelö
What could be better than a simple, no churn, three ingredient ice cream? Best of all the results are super creamy and delicious. The muscovado sugar gives the ice cream a caramel flavour, which I love. It works well on its own or with some fresh berries. So now the weather is warming up, why not give this recipe a go?
Dark Muscovado Ice cream
125 g dark muscovado sugar
1 can coconut milk (around 400 ml), I wouldn’t recommend using a low fat/ light version
4dl/ 400 ml vegan whipping cream (I used Planti Kauravispi)
First you need to make your own vegan condensed milk. Don’t worry this may sound complicated, but it is incredibly easy. Put the coconut milk and sugar in a small pan and heat to a low simmer. Stir until the sugar dissolves. Continue to simmer for 45 – 60 mins, stirring occasionally until the milk has reduced and thickened, (keep an eye on the temperature as you don’t want the milk to boil). Leave to cool.
To make the ice cream whisk the cream until thickened. Add your condensed coconut milk and whisk until light and fluffy.
Pour into your desired container and place in your freezer to freeze.