Saturday, April 28, 2012

Allergy free chocolate coconut goat's milk ice cream recipe

Poured into my freezing dish and about to go into the freezer.

  • 3 cups long life goat’s milk
  • 1 cup sugar
  • 200g plain goat’s cheese, crumbled
  • 3 tablespoons glucose
  • 5 tsp Orgran No Egg
  • 1 tsp gelatine
  • 2/3 cup chocolate sauce (homemade or bought)
  • 40-50g powdered coconut milk
  • 1 tsp vanilla essence
  • 1 pinch mixed spice

  • Add crumbled goat’s cheese, sugar and 1 cup goat’s milk to bowl, mix until smooth.
  • Add remaining milk, glucose and gelatine then mix until smooth.
  • Add Orgran No Egg and mix until smooth. 
  • The mixture should thicken somewhat.
  • Add chocolate sauce, powdered coconut milk, vanilla essence and mixed spice. Then mix until smooth. 
  • If the mix feels a bit slimy between your fingers then it is ready to go.
  • Pour into freezing bowl/dish and place in freezer. If there are any lumps remaining in the mix then slowly pass it through a sieve while pouring.
  • Fold or whisk every 15 minutes until near frozen to break up any large crystals.
  • Pour or spoon into storage containers to freeze.

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