Allergy free choc chip choc raspberry goat’s milk ice cream recipe

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
• 1/3 cup raspberry sauce (homemade or bought)
• 1/3 cup chocolate sauce (homemade or bought)
• 1 tsp vanilla essence
• 150g frozen raspberries, partially thawed and chopped fine
• 100g Lindt 70% chocolate, chopped fine

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. Mixture should thicken somewhat.
• Add chocolate and raspberry sauces, chopped raspberries and vanilla essence. Then mix until smooth.
• Fold in finely chopped chocolate.
• Pour into freezing bowl/dish and place in freezer.
• Fold or whisk every 15 minutes until near frozen to break up any large crystals.
• Pour or spoon into storage containers to freeze.

Notes

• Will taste like chocolate cheesecake as it has a stronger flavour that normal milk based ice cream.
• For a milder cheesecake flavour add less goat’s cheese and more milk and thickening agents (No Egg, gelatine or whatever you choose).