Dairy-Free White Chocolate Ice Cream
Ingredients you will need …
- 75g Mortimer White Chocolate Couverture
- 200ml coconut cream
- 2 egg yolks separated
- 50g caster sugar
- 1 tablespoon of Malibu (optional)
Melt the White Couverture Powder in a bowl set over a pan of simmering water until melted, then remove from the heat.
Mix the coconut cream with the Malibu and stir in the melted couverture.
In a separate mixing bowl, beat the egg yolks and sugar until pale and thick, then beat in the chocolate and coconut mixture.
In a clean bowl, whisk the egg whites and beat 1 tablespoon into the ice-cream mixture. (This lightens the mixture making it easier to fold in the rest of the egg whites).
Fold in the rest of the egg whites.
Pour into a freezer proof container and freeze overnight. This allows the mixture to freeze and for the flavours to develop.
Soften in the fridge for 20 minutes before serving.
The good thing about this ice-cream recipe is that it does not need to be churned.
The addition of the Malibu intensifies the coconut flavour, but can be omitted if you wish. The other benefit of adding alcohol to ice-cream is that it reduces the formation of ice crystals, giving a smoother ice-cream.
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