Homemade ice cream with chocolate, 100% vegan!

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Before explaining the preparation, but above all the exact doses and the perfect ingredients , let me let you know that before you get to perfection I’ve thrown the “evidence” made with a variety of plant milks, in combination with balances of sugar and flour carob etc …! But with immense satisfaction here you are served on a silver platter the ICE VEGAN PERFECT . I understand that it is easier to buy it in the supermarket, but you have tried to read the ingredients? And the taste? Give yourself the chance to rediscover the taste of classic ice cream but vegan, I promise you will not regret it!

Serves g. About 550 meters of ice cream (for 1 kg the dose doubled):

Coconut milk ml 330.
Sugar g. 50 (I use the cane).
Ages 3 tablespoons oil.
Of Locust bean gum g. 2
Cocoa g. 25/30

Preparing for the “Base” craft , which will be the base of the ice cream with chocolate:

We mix well sugar with carob flour and cocoa.

In a saucepan pour the coconut milk, with three tablespoons of oil. We add the mixture of sugar, cocoa and carob beans in the pot (containing coconut milk) and turn right for a few minutes to melt sugar, flour and cocoa; the ideal would be to mix with a whisk. If one were to form clots simply use an immersion blender to standardize the mixture.

We light the flame and turning more and we heat the base for about 6/8 minutes, CAUTION must not get to a boil . As soon as we realize that is about to boil turn off the heat, continue to mix for a few minutes and let it cool. When it is well cooled we will see that the consistency of the “base” plant will be almost as dense yogurt. Then let it rest in the fridge for a 8/10 hours.

P e can keep the “base” in the fridge for a couple of days before you use it to make ice cream.