The original recipe, ‘Purely Vanilla Icecream’ comes from ‘Go Dairy Free’by Alisa Fleming

Bob and I being chocoholics, I had a play with the recipe.


  • 3 cups unsweetened dairy free milk alternative.
    • (I use pea milk – known as ‘Like Milk’ in Australia)
  • ¾ cup sugar (I use raw)
  • 10 tablespoons cocoa (I use Bourneville sugar free)
  • ½ cup raisins and/or currants well soaked in rum
    • (I leave soaking for 2 -3+ weeks then remove and allow to dry on paper towel for a week or so)
  • ½ cup olive oil
  • 3 teaspoons vanilla paste
  • Pinch salt
  • ½ teaspoon xanthan gum


  1. Put milk, sugar, cocoa and well dried raisins/currants in the blender. Blend until well mixed and the sugar dissolved.
  2. Leave motor running on low and gradually add the olive oil. When all oil is added, continue blending on medium until well mixed – roughly 1 minute.
  3. Add vanilla and salt. Blend approximately 1 minute.
  4. Add the xanthan gum. Mix for approximately 1 minute.
  5. Pour into a bowl with lid and place in fridge to chill for at least an hour. I often leave in for 24 hours.



  • I use an Aldi ice cream maker. The bowl is placed in the freezer several days prior.
  • The blender container is placed in the fridge to chill.
    • A friend of mine is a chef. He told me, the trick to nice smooth ice cream without an icy crunch, is the amount of time it is churned. The longer the better.


  • Aldi’s ice cream maker bowl gradually haws so, after 20 minutes must be returned to the freezer. Over the period of a day, I remove the mix numerous times and put it though further bouts of 20 minutes churning.
  • The timing and regularity is dependent upon the chill of the freezer. Our freezer sits at -15°.
  • After the initial churn in the ice cream machine, the mix is returned to the freezer for 30 minutes, then removed for additional 20 minute churnings (repeat process 2 more times).
  • After the first 3 churns, to enable the refreezing of the mixing bowl, leave in freezer for an hour before further churning (Repeat an additional 2 – 3 times).
  • After the 5th – 6th churn pour mixture into a container and allow to freeze.
  • When frozen, it’s ready to eat.