serves / makes 8


  • 5 egg yolks
  • 50g caster sugar
  • 500ml dairy free milk
  • 250ml dairy free cream
  • 150g dairy free dark chocolate
  • 1 shot of espresso


  1. Whip the egg yolks and sugar together until thick and creamy
  2. Place the milk into a medium sized saucepan and bring to the boil
  3. Add the milk to the eggs and sugar while stirring continuously
  4. Return to the pan and cook over a low heat until thickened
  5. Add the chocolate and stir until melted
  6. Pour in the cream and espresso
  7. Remove from the heat and allow to cool
  8. Chill in the fridge
  9. Churn in an ice-cream maker for 20 minutes
  10. Place in the freezer for a couple of hours until frozen

Leave a Reply

Your email address will not be published.