250ml soya milk
|chocolate ice cream with gluten free Christmas pudding|
500g soya cream
2 tablespoons cocoa powder
150g coconut sugar
Place 100ml of milk into a cup and the rest into a saucepan along with the cream, the sugar and the cocoa powder. Bring to the boil.
Stir the arrowroot into the reserved milk, and once the mixture is boiling remove pan from the heat and stir the arrowroot mix into the hot milk, the mixture will thicken immediately so stir well.
Once cool place mixture into ice-cream maker and follow instructions.
Place in freezer until needed.
Chocolate mincemeat ice-cream.
Once the chocolate ice-cream is made and before you place it in the freezer stir through some of the mincemeat made here and then freeze.
Serve with the mince pies or Christmas puddings
You can find the recipe for the gluten free Christmas pudding here