This ice cream tastes like it should be evil! Super creamy and fluffy, with swirls of salted caramel chocolate and chunks of choc coated cacao nibs. Topped with our new obsession, caramel & choc coated almonds. Summer sorted!
ingredients
Ice Cream
- 1 cup (150g) Raw Cashews (soaked 6 hours, washed & drained)
- 1 cup (250ml) coconut cream
- ⅓ cup (80ml) Coconut Nectar
- ½ tsp Mesquite Powder see product
- ⅓ cup (80ml) melted Coconut Oil see product
- ¼ cup (45g) Cacao Nibs see product
- ½ block (40g) Salted Caramel Chocolate see product
Toppings
- Caramel & Choc Coated Almonds see product
- Salted Caramel Chocolate pieces see product
method
- Step 1Blend cashews, coconut cream, coconut nectar and mesquite in a high-speed blender until completely smooth and creamy. Add coconut oil and blend until completely combined.
- Step 2Pour mixture into a metal loaf tin. Fold in cacao nibs.
- Step 3Melt chocolate and drizzle over ice cream. Using a teaspoon fold and twirl chocolate into the ice cream to make a swirl pattern. Cover tin tightly with foil and freeze overnight until set.
- Step 4Remove from freezer 10 minutes before serving to soften slightly. Scoop into ice cream cones or small bowls, sprinkle with toppings.
- FAVOURITE 17
- Comments 0
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