This stuff is seriously creamy. The sweet, subtle flavour of liquorice is perfectly offset by the bitter strands of chocolate, and the texture is heavenly. It is the sort of ice cream that starts off smooth and soft, and melts into a glorious puddle. That means you have to eat it quickly! Of course, that’s not a problem for me.
This is full of beneficial bacteria from the yoghurt, as well as fats, protein, and calcium. Liquorice tea is, in fact, very sweet – this means you can cut down on the dextrose even further. But why pay attention to how healthy this is, when you’re getting brainfreeze from eating too much ice cream? Sorry, I should correct myself. You can never eat too much ice cream! (Unless it is fructose-y. That is another matter. We will not speak of it.)
I served the ice cream with little peppermint chocolates on top (I had leftover chocolate sauce, so froze it in moulds with a some peppermint essence). Of course, feel free to smother your finished ice cream in that extra sauce to serve!
This recipe can be gluten-free, egg-free, and nut-free.
Preparation time: 30 minutes (plus refrigeration)
Cooking time: 5 minutes
Serves 5 or so
Ingredients:
– 150 ml cream
– 3 liquorice herbal tea bags
– 1 Tablespoon cornflour
– 3 Tablespoons dextrose, or to taste
– 250 ml full-fat, unsweetened yoghurt
– 1/2 cup milk
– 2 Tablespoons coconut oil, melted
– 2 Tablespoons cocoa powder
– 1-2 teaspoons dextrose, extra
Method:
1. Bring the cream and liquorice tea bags to the boil in a medium saucepan. Turn off the heat and let infuse for 20 minutes. Remove the tea bags.
2. Mix the cornflour with enough water to dissolve it. Whisk this, along with the dextrose, into the scented cream. Return to a low heat and cook, whisking, until thickened. Transfer to a bowl, cover with clingfilm (touching the surface), and chill for at least 2 hours.
3. Stir the yoghurt and milk into the chilled cream, and pour this into your frozen ice cream maker. While the ice cream churns, mix together the coconut oil, cocoa, and extra dextrose. Once the ice cream is softly frozen, spread into a wide, flat bowl.
4. Drizzle over half the sauce in thin lines, then use a spatula to stir and break up the (set) chocolate strands. Repeat with remaining chocolate, and freeze the ice cream for a further 30 minutes. Serve, and enjoy! 🙂
