I hate Valentine's Day. I never really recovered from Rachel Robinson shunning me in the playground after sending her a much dwelled-upon romantic letter when I was 10. Rachel's indifference aside, I can still find one reason to get enthusiastic about Valentine's Day - chocolate! If only I'd had tricks like that up my sleeve when I was 10, it could all have been so different...
ingredients
Superfood Ice Cream
- 1 cup Raw Cashews, soaked 2 – 4 hours
- 1 cup water
- ½ cup young Thai coconut meat
- ½ cup Light Agave Nectar
- ½ cup Coconut Oil, melted see product
- 1 tbsp Gubinge Powder see product
- 1 tbsp Lucuma Powder see product
- 2 tbsp Maqui Berry Powder see product
- ½ tsp Vanilla Powder
- ¼ tsp sea salt
Milk Chocolate Shell
- 2 cups Mylk Chocolate Bar, melted see product
method
- Step 1Blend the liquid and nuts first. Then add the sweeteners and spices followed by the fats. Process in a high-speed blender until smooth and creamy, but don't add the superfoods yet!
- Step 2Divide the ice cream mixture into three containers. Blend each of the three mixtures separately with each of the three superfoods.
- Step 3Pour your Gubinge ice cream mixture into the mold and allow it to set in the freezer for one hour. Repeat with your Maqui Powder and Lucuma until all three layers have been frozen.
- Step 4Melt the chocolate over a water bath and dip the ice creams into the melted Mylk Chocolate and place back in the freezer for five minutes before serving.
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