Chocolate Fudge Ripple Icecream

Oh my, this is some serious fudgy filled goodness! You can make your own dairy-free ice-cream without needing an ice-cream maker! It’s pretty easy to make and you should have your own ice-cream within 24 hours! Remember to use organic, fair-trade/local ingredients where possible! ❤

38 Chocolate Ripple Icecream
In a pot whisk the following together until no lumps remain – if you want you can blend the ingredient together in a high-speed blender until smooth then transfer into a pot.

270mls of coconut cream
1 1/2 rice milk (or other plant milk of your choice)
1/2 cup of soy milk powder
1/2 cup of raw cane sugar
1/4 brown sugar
1/4 cup of raw cacao powder
1 tablespoon flaxseed goo
To make Flaxseed Goo: In a bowl put 1/3 cup of flax seeds with 1 cup of water, give the mix a good stir every so often for the 1st hour, it will take at least 2 hours for the goo to be ready to use – feel free to do this the night before if you can! Stain the flaxseed from the goo, you can use the flax seeds to make crackers, or put them into smoothies, or into anything else you think would be good! don’t waste them!!! You will need just 1 tablespoon of this goo for this recipe, put the remaining goo (a bit less than 1/2 cup) in a sealed container, it can be stored in the freezer, just defrost it before you use it in another recipe =)
1/2 teaspoon arrowroot
1/4 teaspoon xanthan gum
1/8 teaspoon salt

Wisk/stir together the mixture while it simmers over low-medium heat for about 20minutes, remove from heat and let it cool to room temperature, pour into a freezer safe container with a lid, leave in the freezer for 2 hours, give it a bit of a stir then put it back into the freezer.

Now to make the chocolate fudge sauce wisk or blend together the following before putting it in a pot and stirring the mixture together on the stove until it thickens:
2 tablespoons of soy milk or other plant milk of your choice
2 tablespoons melted coconut oil
2 tablespoons rice malt
2 tablespoons of golden syrup
1 tablespoons cacoa powder
1 teaspoon of arrowroot (mix in a small container with 2 tablespoons of water or plant-milk before adding it to the rest of the mixture)

Let the sauce cool to room temperature, after the icecream has been in the freezer for 4 hours stir through the chocolate sauce!! Hello there Chocolate Fudge Ripple Ice-cream – it’s not ready to eat yet though!! Keep it in the freezer overnight =) and in the morning it will be ready to enjoy!

I garnished my ice-cream with some cacao nibs ❤ Some grated vegan fair-trade chocolate onto would also be awesome! This is a really rich ice-cream, you don’t need much to feel satisfied.. at least I didn’t anyway =-p

If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them!
Thank you =)

xx
Missy

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6 thoughts on “Chocolate Fudge Ripple Icecream

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