Monday, 25 July 2016

Chocolate Soy Ice Cream

It was quite hot over the past week (possibly over 30 degrees Celsius just after 5pm last Tuesday), so it was decided this morning that we were going to make a batch of ice cream at work today (amongst everything else that we're doing, and it also doesn't take that long to prepare the ice cream to freeze).  The coffee machine that we have used is the Gaggia Gelatiera, which is available to purchase from here, and we have used Maison Routin 1883 chocolate syrup, Alpro Soya Original milk and Alpro Soya single cream to make the ice cream.  This batch turned out to feel a bit watery and was so solid after being left in the freezer until the next day that I needed a knife to remove it.  The ice cream is completely dairy-free and vegan-friendly.  I've included a comparison below of the nutritional content of both the soya milk and the semi-skimmed milk we normally use.  I think that the soya milk turned out to be healthier overall and also cuts out the cruelty to animals, and I hope to experiment with other plant-based, dairy-free milks (i.e. almond, hazelnut or coconut milk) and maybe even make the switch permanently in the future!

Alpro Original Soya milk (per 100ml)
Energy - 161kJ / 39kcal
Fat - 1.8g (of which 0.3g is saturated fat)
Carbohydrate - 2.5g (of which 2.5 is sugars)
Fibre - 0.5g
Protein - 3.0g
Salt - 0.06g
Vitamin D - 0.75µg
Riboflavin (B2) - 0.21mg
Vitamin B12 - 0.38µg
Calcium - 120mg

Morrisons British Semi Skimmed milk (per 100ml)
Energy - 206kJ / 49kcal
Fat - 1.7g (of which 1g is saturated fat)
Carbohydrates - 4.8g (of which 4.8g is sugars)
Fibre - 0g
Protein - 3.6g
Salt - 0.1g


300ml soy single cream
300ml soy/plant-based milk
100ml chocolate syrup


  1. Pre-freeze the ice cream machine according to manufacturer's instructions.
  2. Pour the soy single cream and soy/other plant-based milk into a large jug.
  3. Add chocolate syrup to the jug of milk and cream and mix well.
  4. Pour the mixture into the ice cream machine, and freeze-churn for approximately 1.5 to 2 hours until the ice cream is cold, smooth and creamy before serving.

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