Summary
| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can coconut milk
- 150 grams sugar
- 3 tablespoon cocoa powder
- 1 dash apricot brandy
- 200 ml plant milk (plant drink) (soy oat milk)
Print Recipe
Pin Recipe Instructions
- Put the coconut milk and the sugar in a saucepan and bring to the boil briefly until the sugar has dissolved. Remove the pan from the heat and stir in the remaining ingredients with a whisk and let the mixture cool to room temperature.
- If children are eating, it is better to add the alcohol before boiling so that the alcohol dissipates completely.
- Put the mixture in the ice cream maker until it solidifies (approx. 30 - 40 min.) And freeze in a can. If you like, you can also fold in desiccated coconut, chocolate chips or the like.
- The ice cream turns out very creamy and you can`t taste the soy or oats, so the recipe is also absolutely suitable for non-vegans. It is in no way inferior to normal ice cream!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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