Milk chocolate ice cream
A creamy and delicious milk chocolate ice cream with Dryk Pea drink Barista that can easily be made vegan by using vegan cream and milk chocolate. The recipe yields about 750 ml ice cream and can easily be doubled.
- 200 ml full fat cream can be vegan
- 200 g milk chocolate can be vegan
- 100 g sugar
- 300 ml Dryk Pea drink Barista
- 1 pinch salt
Heat cream in a pot until just before bubbles appear.
Chop the chocolate and put it in the hot cream. Mix until the chocolate has melted.
Mix in the sugar until it dissolves.
Add cold pea drink and a pinch of salt and mix until you reach a creamy and even texture.
Place it in the fridge to cool completely for 30-60 minutes and then churn it on the ice cream machine.
When the consistency is like thick softice, put it in a container and place it in the fridge to set for at least 3-4 hours.