Tamal Ray’s recipe for vegan ice-cream with 'honeycomb' and chocolate sauce | The Sweet Spot

This dairy-free ice-cream is topped with crunchy brittle and smothered in chocolate sauce

You don’t need cow’s milk to make a great ice-cream, but I did go through a few failed experiments to find an alternative – forays with oat, almond and soy, of which the less is said, the better. I finally settled on coconut milk, which has enough fat to give that creaminess and has a mild enough flavour to pair well with whatever else you choose to throw into the mix.

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