Deceivingly healthy, this sinful-tasting ice-cream will no doubt be a favourite treat in your house this summer. With pretty swirls of salted caramel chocolate and a smattering of choc-coated almonds nestled in a velvety cashew-cream, this recipe is not only enticing, it’s downright addictive!
Ingredients:
- 1 cup (150g) Raw Cashews (soaked 6 hours, washed & drained
- 1 cup (250ml) coconut cream
- ⅓ cup (80ml) Coconut Nectar
- ½ tsp Mesquite Powder
- ⅓ cup (80ml) melted Coconut Oil
- ½ block (40g) Salted Caramel Chocolate
Toppings
Method
- Blend 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.
- Pour mixture into a metal loaf tin. Fold in cacao nibs.
- Melt 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.
- Remove from freezer 10 minutes before serving to soften slightly. Scoop into ice cream cones or small bowls, sprinkle with toppings.
Article by Loving Earth Holistic Kitchen
Loving Earth is an Australian brand that offers a delicious range of raw chocolate products, healthy snacks, nutrient-dense superfoods and a whole lot more. The Loving Earth ethos is based around three central concepts: their products need to be Healthy, Sustainable and Fair.
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