Fill a small bowl and tuck into this creamy citrus ice cream. Flecked with flakes of dark chocolate, this simple recipe is the perfect autumn dessert to indulge in.
You’ll also be happy to know there’s no cooking involved with this rather clever ice cream method and you won’t need a fancy ice cream maker, either.
1/3 cup coconut sugar
3 large eggs, separated
75g good-quality dark chocolate, finely chopped
Zest 1 orange
2 tsp apple cider vinegar* (see tip)
*The apple cider vinegar helps to stop the ice cream from going icy. You could also use white vinegar.Add the coconut sugar to the egg yolks and mix with egg beaters until creamy and light golden in colour.
In a second bowl, beat the cream until thick but not completely whipped. In a third bowl, beat the egg whites until soft peaks form.
Add the cream, egg whites, chopped chocolate, tangelo zest and apple cider vinegar to the egg yolk mixture. Fold tenderly until just combined, being careful not to over-mix.
Pour the mixture into a container with a lid and smooth out evenly. Cover with the lid, place in the freezer and chill for at least 6 hours.
Remove from the freezer and allow to thaw for about 15 minutes before serving.