Deliciously creamy dairy & egg free ice cream.
Dairy Free ~ Egg Free
Makes approx 450g
2 Sheets of Gelatine
50g Caster Sugar
400ml Coconut Milk
2 Tsp Vanilla Extract
Cut the gelatine into small pieces and soak in cold water for 10 minutes.
Mix together the arrowroot and sugar in a saucepan and then gradually whisk in the coconut milk. Cook over a moderate heat, whisking continuously, until the mixture thickens and just starts to boil. Take the pan off the heat, drain the gelatine and whisk into the coconut mixture along with the vanilla extract. Pour into a jug and leave to cool before placing in the fridge to chill.
When the coconut 'custard' is cold take it out of the fridge and give it a quick whisk then pour it into an ice cream maker and churn until set.
Freeze the ice cream until required - don't forget to take it out of the freezer a little while before you need it to allow it to give slightly so it is easier to scoop.