Yummy vegan ice cream lactose and gluten free naturally. You'll love it because it's lighter for your stomach, whether you're lactose intolerant or not.
Place a pan on medium to high heat and put the sugar in it. As it heats up, the sugar will start to melt. Stir until all the sugar has dissolved.
Pour the coconut milk while mixing and then the plant base butter.
Caramel is ready. Place it in a bowl and leave it aside to cool down very well.
With an electric mixer, mix all the ingredients for the ice cream together.
Pour the mixture into 6 ice cream molds or a plastic container.
Pour the caramel on top, which will sink because it is heavier.
Place the ice creams in the freezer for 4-5 hours or better, leave them stay overnight.
In a bain-marie (No special utensil needed, just place a metal or fireproof bowl over a pot of simmering water.) melt the chocolate couverture well and add the coconut butter or sunflower oil into it. Mix it well until the chocolate mixture is smooth.
Unmold the ice creams at the very last moment because they melt very quickly especially if it's hot weather, like today when the temperature reached 39°C./ 102°F.
Cover ice creams with chocolate and put them back in the freezer for about another 3 hours before serving them. Because of the hot chocolate the ice cream melts a little.
Ideal for hot summer days.
Servings 0