Ingredients
Method
Pre Preperation
- Put the ice cream bowl in the freezer for at least 24 hours.
- The ice cream mixture must be very cold when placed in the ice cream machine.
- Heat coconut milk, sugar, salt and vanilla sticks in a small saucepan until the sugar melts. Remove from the heat.
- Take out the vanilla pods, open them lengthwise with a small, sharp knife, take out the seeds with a small spoon and add them to the pot. Add coconut oil and liquid lecithin and mix well.
- Transfer the mixture to a blender and process for about twenty seconds. Transfer to a bowl, cover, and refrigerate for several hours, preferably overnight. The mixture must be very cold.
- Transfer the mixture to the ice cream machine. Run for about half an hour until the mixture thickens.
- Transfer to a sealed container and place in the freezer.
For Serving
- Take the ice cream out of the freezer a few minutes before serving; you can drizzle hot chocolate sauce on top (recipe in notes).
Notes
Hot Chocolate Sauce:
Ingredients
100 grams (3.6 oz) of dark chocolate broken into cubes
5 tablespoons of refined coconut oil
Pinch of salt
Pinch of chili flakes (optional)
Method
Melt the chocolate and the other ingredients in the microwave.
Remove from the microwave after a minute. Mix well, and if necessary, return to the microwave for another minute, depending on the strength of the microwave.
Cool to room temperature.
Based on the recipe of America Test Kitchen
Tip: Do not throw away the empty vanilla pods! Instead, dry them and place them in the sugar container. You will get fragrant vanilla sugar.