Chocolate and Coconut Ice Cream

Method

1. In the microwave, melt the coconut oil for 10 seconds and combine with the coconut milk.
   
   
2. Whisk your OGGS® Aquafaba until it’s so stiff, that it doesn’t shift in the bowl. This will take roughly 3 minutes of whisking on the highest speed.
   
   
3. Little by little, add the icing sugar and cocoa until it’s all combined, dark brown and glossy. Keep whisking for another minute and add the cream of tartar.
   
   
4. Combine the wet coconut ingredients into the OGGS® Aquafaba mixture, by gently folding. This will ensure you don’t over-whisk all the air pockets out.
   
   
5. Transfer into your dish of choice. If it doesn’t have a lid, just pop some tin foil over it and leave to freeze for a minimum of six hours. Overnight is even better!
   
   
6. Grab an ice-cream scoop and get the bowls at the ready

Top Tips

• If you don’t have any cream of tartar, ½ tsp pf lemon juice will also work.
• This recipe will make approximately 450ml of ice cream.