Recipe and photo contributed by:
Azlan Shah Alladin
Instagram
Love ice cream but don’t own an ice-cream machine? This recipe is for you! It uses a combination of UHT coconut milk and dairy-free whipping cream to create an incredibly smooth, rich, and creamy texture that rivals any traditional ice cream. The no-churn method involves simply freezing and stirring the mixture, making it a simple dessert to satisfy your sweet cravings!
Preparation time: 20 minutes
Cooling/freezing time: 8–9 hours
Serves up to 15 (scoops)
Ingredients
1,000 mL UHT coconut milk
670 mL dairy-free whipping cream (e.g. Vivo Topping Ace)
1 + ½ teaspoon sea salt
¾ cup cane sugar
1 + ½ teaspoon vanilla extract/essence
1 cup cocoa powder
Method
- In a small or medium-size pot, mix the coconut milk, whipping cream, sea salt, and cane sugar.
- Heat the mixture on medium to 60°C while stirring.
- Turn off the heat, and add the cocoa powder and vanilla extract. Mix well using a whisk until there are no clumps of cocoa powder.
- Refrigerate the mixture for 3 hours.
- Transfer to a plastic container, and freeze it. After every hour, open the container and give it a thorough stir with a spatula before leaving it to freeze again. Do this 5–6 times. The mixture will gradually harden.
- Let it harden overnight.
Notes
- For optimal results, the freezer temperature should be cold enough (i.e. −8°C or lower).
- If you have an ice-cream machine at home, replace step 5 with the churning process.
