Ingredients

• Ingredients 150g cashews 3 tablespoons good quality cocoa powder 150ml warm water 1 tablespoon pectin 300ml coconut cream 150g golden caster sugar 200g vegan dark chocolate, broken into 2cm squares 2 tablespoons cornflour

Preparation

• Method Empty the cashews, cocoa powder, warm water and pectin into a blender and blend on high until all is silky smooth. Pour into a large bowl and set aside. Spoon the coconut cream into a medium saucepan and add the caster sugar and cubed dark chocolate. Heat very gently, regularly stirring until the sugar has dissolved and the chocolate has melted into the cream. Measure the cornflour into a small bowl and add 2 tablespoons of the coconut chocolate mixture into the cornflour. Stir to combine until you have a thick, uniform, soft paste. Return this paste to the saucepan and continue to stir until dissolved. Continue to cook the ice cream base for 5-7 minutes, over a gentle heat until steam rises from the mixture and the cornflour has performed its task and thickened the mixture. The consistency will be that of double cream. Pour the warm coconut and chocolate base into the cashew mixture and stir until thoroughly well combined. Cover with cling film and set the ice cream base aside to cool. Transfer to an ice cream machine and churn until frozen, about 45 minutes. Transfer to a freezeable container and freeze overnight. Remove from the freezer a 5-10 minutes before scooping.