Nigerian Tiger Nut Ice Cream

Ingredients

• 3 big cups of tiger nuts (ofio), soaked overnight
• 3 glasses of water for blending
• 1 big tin of coconut cream — for richness and creaminess
• 3 big big tablespoons of honey or sugar
• 1 teaspoon of vanilla extract
• A tiny pinch of salt
• Optional mix-ins: roasted groundnut pieces, small Taba pieces, diced dried mango

Method

1. 01

   Making the Tiger Nut Milk. Drain the soaked tiger nuts. Blend with 3 glasses of fresh cold water at high speed for 2 to 3 minutes until completely smooth. Strain through a fine muslin cloth, squeezing firmly to extract all the milk. The resulting tiger nut milk should be thick, creamy and naturally sweet.

2. 02

   Combining the Ice Cream Base. Combine the tiger nut milk with coconut cream, honey or sugar, vanilla extract and a tiny pinch of salt. Whisk together until very well combined and the honey is fully dissolved.

3. 03

   Chilling the Base. Refrigerate the ice cream base for at least 2 hours until very cold — a cold base churns to a smoother ice cream.

4. 04

   Churning or Still-Freezing. If using an ice cream machine: churn according to the machine instructions until thick and creamy. Add mix-ins in the final 2 minutes if using. Transfer to a sealed container and freeze for 2 hours. If churning by hand: pour the cold base into a sealed container. Freeze for 1 hour until the edges are frozen. Remove and beat vigorously with a whisk. Refreeze for 1 hour. Repeat this beating and freezing process 3 to 4 times — each beating breaks the ice crystals and creates a smoother texture.

5. 05

   Serving. Scoop into bowls or cones. Garnish with a few whole tiger nuts, a drizzle of honey or a sprinkling of roasted groundnuts.

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