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Contemporary healthy magazine
INGREDIENTS: fills 1 (20x10x8 centimetres) ice cream/bread tin
Ice cream mixture:
250 grammes raw macadamia nuts (soaked for 1 hour in water).
125 grammes raw cocoa butter.
1 can coconut milk at room temperature.
180 ml agave syrup.
5 tbsp raw cacao.
1/4 tsp salt.
For the salted caramel:
10 medjool dates, pitted and soaked for 1 hour in room temperature water.
1 + 1/2 tsp salt.
4 tbsp water.
1 tbsp coconut oil melted.

A sweet homemade indulgence for chocolate ice cream lovers, ideal for summer days. Top with your favourite nuts and seeds, garnish with edible flowers for that ‘wow’ factor.

Blend all ingredients in a high-power blender such as a Vitamix for 2-3 minutes on high speed or until completely smooth. Use the help of a tamper to speed the blending process.
Pour mixture into an ice cream tin and place in the freezer for one hour.
Meanwhile, make the salted caramel by blending the ingredients in a small container food processor or with a hand blender.
After one hour, scoop the salted caramel mixture into the ice cream and gently stir it in with a hand whisk (avoid over mixing it). Place the tin back in the freezer for another two hours. Scoop into a bowl or glass and enjoy!
* Can be kept in the freezer for up to two weeks. Defrost for 30 minutes before serving.
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