Carob-walnut coconut ice-cream
<p>I think this is one of the best things I've ever created.</p>
<p>I'm not being hyperbolic, this is flawlessly-flavoured and perfectly scoopable. It's not icy and you should do everything I say.</p>
<p>Carob isn't a substitute for chocolate in my mind, it's its own thing. This recipe is foolproof and you can adapt the flavours as you see fit.</p>
<p>You'll need an ice-cream maker with a freezy bowl. It takes time to prepare, but once it is you get the instantaneous gratification of helping yourself whenever you may please - which if you're me, is always. </p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 1/2 tablespoons carob powder, sifted</li>
<li>1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)</li>
<li>1 3/4 cup light coconut cream (not solid)</li>
<li>1 3/4 cup solid coconut cream</li>
<li>1/4 cup maple syrup</li>
<li>2 teaspoons vanilla extract</li>
<li>1/4 teaspoon salt</li>
<li>3/4 cup walnuts</li>
<li>1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice-cream from becoming too firm)</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p>1. On low heat, add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps).</p>
<p>2. Add all other ingredients except for vanilla and walnuts.</p>
<p>3. Slowly stir over heat until all ingredients have thoroughly melted together - no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome.</p>
<p>4. Remove from head and blend for 30 seconds in a blender or food processor.</p>
<p>5. Sit the mixture in a fridge until very cold (about 4 hours).</p>
<p>6. Add chilled mixture to an ice-cream maker bowl (ideally one that's been frozen for 24 hours) and churn according to manufacturer's instructions.</p>
<p>7. Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours).</p>
<p>You can check out more of Jessie's dairy-free recipes on her <span style="text-decoration: underline;"><strong><a href="http://tahinisauce.wordpress.com/" target="_blank">Tahini Sauce</a></strong></span> blog. </p>
<p><em>Written by Jessie Hume. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p>
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