…Choc choc chip, because unlike mint choc chip, there’s no mint, just more chocolate. You could call it double choc chip, I suppose, but then it would sound more like a cookie than icecream. This dessert is pretty indulgent and made with some premium ingredients like cacao nibs, so for that reason I’ve written the recipe up to make about 400ml, but in actual fact before it even got to the freezer, I’d doubled up, and a good thing too, as there was barely even enough left to photograph once we’d all had a taste!
What I like about this ice cream is that it has a really soft texture due to the fat content, and is easy to scoop. Make sure you melt your creamed coconut (or just make it on a hot day like I did!) to get it thoroughly blended in. You don’t need to use an icecream maker; a blender will do, especially a high speed one.
Now, does anyone have a vegan cone recipe or know any vegan UK brands?
50g creamed coconut, melted
1 cup (250ml) water
3 1/2 level tabs cacao
60g coconut sugar
3 tabs agave
1/2tab cacao nibs
- Grind the cashews with the water and creamed coconut in your blender.
- Add everything else except the cacao nibs and blend again.
- Put in the freezer for an hour or so, then remove and blend.
- Stir in the cacao nibs and freeze until solid.