Allergy free chocolate coconut goat's milk ice cream recipe

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

Ingredients

• 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

Method

• 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.