"Paddle-Pop" Chocolate Ice Cream // Vegan + GF + Nut Free
After watching my brother make complicated custard-based ice creams growing up, I had in my head that they were a rather complicated science to master. Well this recipe banishes that misconception right out of the park Honeybunches! It couldn't be easier, provided you have at least a blender of some sorts. It just a matter of dumping five ingredients into various appliances and pressing the ‘on’ button.
The best part of this recipe however, has got to be - that it tastes exactly like the legendary Australian ice cream – the Chocolate Paddle pop. Cross my heart - so good!
Allow for freezing time ~ 3 hours-overnight
Makes 6 cups approx.
- 3 cups favourite plant milk (I used the coconut & almond Nutty Bruce)
- 3/4 cups castor sugar
- 1/2 cup light flavoured oil (e.g. sunflower, grape seed, rice bran)
- 2 tsp vanilla
- pinch of salt
- 1/3 cup cocoa
- Put the milk and sugar into a high powdered blender (or food processor) and blend until the sugar dissolves. Depending on the appliance, 1-2 minutes’ maximum should well and truly do it.
- Dribble in the oil as the motors running, to fully incorporate and emulsify. Should take approx. 1 minute.
- Add the remaining ingredients and blend until smooth.
- Pour into an ice cream machine and churn for approx. 50 minutes until icy, creamy and thick. Alternatively freeze as is or in an ice-cube tray. Once the churning is complete, transfer to the freezer for 3 hours or overnight.
- Once ready to serve, either take your churned ice-cream out of the freezer for 10 minutes before serving, or blend up the frozen ice cream in a blender to return to a creamy-icy consistency. Glorious!