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.
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