If you like Bounty chocolate bars, you’ll love this ice cream whether you’re vegan or not. It’s the perfect treat for a hot sunny day, and it’s very simple to make. Yes, you’ll need to get your ice cream machine out of the cupboard and be patient while it works it’s magic; but there are only 5 ingredients and only a bit of mixing required from you. I promise it’s worth it, it’s delicious.
If you’re not vegan, you can of course, use regular milk chocolate or dark chocolate chips. If you are vegan, and are struggling to find vegan chocolate chips, just pick up a plain vegan chocolate bar or vegan chocolate buttons from the Free-From section of the supermarket and chop them up. This is what I did. It works just the same, there’s just a tiny bit more effort involved than opening a bag of choc chips and pouring them in.
If you’re not using cream to make ice cream, you need to use something else with a high fat content to prevent ice crystals forming and to give it a smooth texture. So make sure to use full fat coconut milk in this recipe.
Enjoy.
Ready in 3hrs 30mins (10mins prep, 2 hrs chill, 1hr 20mins in ice cream machine)
Ingredients:
- 200g of Granulated Sugar
- 400ml of full fat coconut milk
- 400ml of Almond milk
- 50g of desiccated coconut
- 100g vegan choc chips
Method:
- Put the sugar, coconut milk and almond milk into a bowl and whisk together.
- Once fully combined, place in the fridge, along with your ice cream bucket and chill for 2 hours.
- Fix your now cold ice cream bucket into the machine, attach the paddle and pour the mixture in.
- Set the machine off for 50mins.
- Add the desiccated coconut and choc chips, give it a rough mix, and set the machine off for another 30mins. (Every machine is different, keep an eye on it, and alter the timings accordingly.)
- Pour the mixture into an airtight container and store in the freezer (obviously). Then scoop and enjoy.
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