Vegan Coffee Ice Cream With Chocolate Swirl

Step 1

Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.

Step 2

You need to soak the cashews so that they are soft enough to blend to a smooth cream. Either cover them with plenty of boiling water and leave to soak for an hour, or cover with cold water and leave to soak overnight.

Step 3

Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer, cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are soft.

Step 4

Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.

Step 5

Add the cooked oat mixture to the blender along with the caster and brown sugars, espresso powder, xanthan gum, vanilla, salt and coffee liqueur and blend until the mixture is very smooth.

Step 6

Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.

Step 7

To make the chocolate fudge swirl, whisk together the sugar, golden syrup, water and cocoa powder in a saucepan.

Step 8

Heat gently, stirring constantly, until it comes up to a simmer, allow to simmer for 1 minute then remove from the heat and add the chocolate and vanilla, stir until smooth. Refrigerate until cold

Step 9

Once the ice cream mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.

Step 10

Drizzle some of the fudge swirl over the base of a freezerproof container then spoon over some of the ice cream.

Step 11

Drizzle over more of the swirl, then add more ice cream. Continue until you have added all of the ice cream and finish with a drizzle of fudge sauce (you may not need it all).

Step 12

Freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.