Allergy free cold hot chocolate with goat’s milk ice cream recipe

I chose rum and raisin for this one. Gorgeous mix.

Ingredients

• ¼ cup coconut milk
• ¾ cup water
• 2 large tsps Cocoa
• 1 tbsp sugar
• 1 tsp cornflour
• 1 scoop goat’s milk ice cream, flavour of your choice*

Method

• Combine all but the cornflour in a small saucepan and whisk until the cocoa has blended through.
• Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
• Whisk the cornflour through until evenly combined.
• Continue whisking until the hot chocolate thickens somewhat.
• Remove from the heat and pour into a mug.
• Chill in the refrigerator until completely cold.
• Remove any skin that forms.
• Scoop out the ice cream using a curved ice cream scoop.
• Softly drop the ice cream in the cold hot chocolate and serve with a long enough spoon.

Note

• There are goat’s milk ice cream recipes available. Jeck the Recipe List tab and scroll for a range. It is updated whenever I make a new batch.