For those of you that gave up chocolate for lent, now is the time to celebrate! Obviously there are other things to celebrate at Easter, but chocolate does have a starring role in this festive weekend.
But as always, we wanted to find a way to have chocolate that includes our lovely coconut oil, so we gave ourselves the task of making dairy free ice-cream and deliciously rich Coconoil chocolate sauce. The ice-cream recipe here can be flavoured with other things, so if you like summer berries, just blitz a few in a blender and then stir these through the ice-cream just before you place in the freezer.
And the fun part of this chocolate sauce is that when you pour it over the ice-cream, and hot meets cold, it freezes instantly and you have your own homemade choc-ice!
Cinnamon & Coconut Dairy-free Ice-Cream with Coconoil Chocolate Sauce
For the ice-cream –
6 egg yolks
1/2 tsp ground cinnamon
For the Chocolate Sauce –
30g unsweetened cocoa powder
1 tsp honey (more if you wish)
To make the ice-cream, place the coconut oil and honey into a medium pan and slowly melt over a low heat. Remove from the heat.
Place the egg yolks and cinnamon into a large bowl and whisk together. Pour in the coconut oil mixture and whisk together and then pour the mixture back in to the pan and place over a low heat.
Cook, stirring constantly, until the mixture thickens to the consistency of double cream. Don’t try to rush this by turning up the heat or you will have scrambled eggs!
Pour back into a bowl and cover the surface with cling-film to prevent a skin from forming.
Once the mixture is cold, place into an ice-cream maker and process until frozen.
If you don’t have an ice-cream maker, pour the mixture into a freezer-proof container and freeze. Every 2 hours, take out and break up the ice crystals with a fork until the ice-cream is completely frozen.
To make the chocolate sauce, place all the ingredients into a small pan and melt together, stirring from time to time.
Serve scoops of ice-cream with chocolate sauce poured over.