Vegetarian Ice Cream
Rocky Road Ice Cream
A chocolate rocky road ice cream that hides frozen cauliflower.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 240 ml | 1 cup | whole milk | |
| 75 g | ½ cup | frozen cauliflower florets, thawed | |
| 110 g | ½ cup | dark brown sugar (or coconut sugar) | |
| 16 g | 3 tbsp | dark cocoa powder | |
| 5 ml | 1 tsp | chocolate extract (optional) | |
| 80 ml | ⅓ cup | double cream | |
| 15 g | 2 tbsp | sliced almonds, for mix-in | |
| 15 g | 2 tbsp | mini chocolate chips, for mix-in | |
| 40 g | 2 tbsp | mini marshmallows, for mix-in |
Ingredients
Method
- Put the milk, cauliflower, brown sugar, cocoa powder and chocolate extract in a blender. Blend on high for about 60 seconds, until completely smooth.
- Pour the base into a Creami pint. Add the double cream and stir until well combined. Put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the sliced almonds, chocolate chips and marshmallows to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 314 kcal
- Fat
- 15 g
- of which saturates
- 8.1 g
- Carbohydrate
- 45 g
- of which sugars
- 39 g
- Fibre
- 2.6 g
- Protein
- 4.6 g
- Sodium
- 55 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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