Recipes -

Dark Chocolate Caramel Soy Ice Cream


Milk or soy milk (you can use whole, low, or non-fat) or water  550g
Sugar 150g
Unsweetened cocoa powder 75g
Bittersweet or semisweet chocolate, chopped 170g
Chilli Caramel Soy 120g
Chilli Caramel Soy
Soy milk 150g
Brown sugar 120g
Chilli flakes, lightly toasted (optional) 3.12g (1tsp)


1 Chilli Caramel Soy: Heat a thick bottom saucepan to medium to high heat. Add soy milk and sugar and stir occasionally.
2 Mixture will boil and thicken, continue to stir to prevent bottom from burning. Cook for 5 to 8 minutes, lowering heat a little if mixture boils too rapidly.
3 Remove from heat and add Lee Kum Kee (Professional) Premium Light Soy Sauce and chilli flakes (optional).
4 Decant chilli soy caramel sauce to another bowl and leave to cool.
5 Ice Cream Base: In a medium-sized saucepan, warm 250g milk or water with the sugar, and cocoa powder.
6 Bring to a full boil while whisking, then reduce the heat and simmer gently for 30 seconds.
7 Remove from heat and add the chocolate and Chilli Soy Caramel. Stir in the remaining milk or water.
8 Taste, and if the mixture is a bit grainy, puree it in a blender to smooth it out.
9 Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions.
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