Coconut and cauliflower ice cream with white chocolate shot by Robbert Koene.

I scream, you scream, we all scream for ice cream. Keen for a scoop of ice crystals trapped in a whip of viscous sugary cream? Try these quick and quirky recipes for liquid nitrogen churned ice cream. 

Photographs Robbert Koene Styling, recipes and production Maranda Engelbrecht


Dry ice is solid carbon dioxide with a temperature of -78.5°C. It can be dangerous as it can cause frostbite if it is not completely dissolved. Use safety glasses to protect your eyes and gloves to protect your hands. It is very important to give the ice cream time to settle until no more pieces of ice are visible before eating it. Place one or two cups of dry ice into your blender to make fine ice crystals. (You can also place the ice in a paper bag and crush it with a rolling pin, hammer or mallet). Gradually add the crushed dry ice to your recipe’s ingredients, stirring with a spoon. The ice cream will get harder as you add more dry ice, so keep adding and stirring, until you get the right consistency.


Makes about 800ml


200g white chocolate

3ml cardamom seeds, crushed

1 small baby cauliflower, lightly steamed and cooled; keep the leaves

1 baby kale, lightly steamed and cooled (optional)

400ml coconut cream

2ml salt


Place the chocolate and cardamom seeds in a small bowl over a saucepan and heat gently until the chocolate has melted. Remove from heat and let it cool.

In a food processor, process the cauliflower into a smooth pulp. Add the kale, if using, and process just enough to mix it but to still have small pieces of kale to give it texture.

Spoon the mixture into a mixing bowl. Stir in the coconut milk, add the chocolate mixture and salt and combine well.

Add the dry ice and serve in the cauliflower leaves.

From our Green Issue #104.


More delicious ice cream recipes for your summer: blueberry, black grape and coriander seed yoghurt ice cream; and rhubarb, guava, fig and rosewater ice cream.