This ice cream is an ode to the stuffy eyed hay fever sufferers among us, because being allergic to summer is not fun. Friends and family often say: ‘Oh, you look so tired today,’ but really, they’re softening the blow about how shit you look with a runny nose and two black eyes. If you have hay fever, I kind of hope that you will look at this ice cream and immediately have the urge to pick up a scoop and lunge it into your left eye ball as a means of cooling it down.
If you eat the ice cream as soon as it’s churned, you would never guess that it’s a dairy and sugar free alternative. Because of the lack of fat (ish) in the almond milk, the ice cream is more prone to the whole crystallisation thing so it will feel a bit crunchy on tongue if left in the freezer for a few days without being eaten. Hence the tiny quantities in the recipe passively forcing you to eat the whole thing in one go.
The cocoa nibs add such lovely coffee notes to the ice cream too. I quite like the crunch from the nibs, so I just heated them in with the milk and ate them as part of the ice cream. But if you do decide to steep the nibs in the milk, they will lose their texture because all of the flavour will transfer to the almond milk – so whatever you do, don’t keep the nibs in the ice cream if steeping!
30g cocoa nibs
1 tbsp corn flour
½ tsp salt
½ tsp vanilla bean paste
43g agave nectar syrup or 100g sugar
Salted caramel sauce
I used Paul A young’s recipe for salted caramel sauce. But be warned, this recipe does a pretty good job of removing the ‘guilt free’ element of the ice cream.
- In a heavy bottom saucepan, make a paste with a dash of the milk and corn flour. Add the rest of the milk, cocoa nibs, salt, agave and vanilla and stir on a medium heat until slightly thickened. Once it starts bubbling, remove from the heat and pour into a clean bowl. Let cool completely, cover and then refrigerate until completely chilled.
- Freeze the mixture according to instructions on ice cream maker, or, for a less stressful experience, place bowl of ice cream in freezer and stir every 20 minutes until thick and gloopy (in a good way).