We are a fairly chocolate-driven family and are all big fans of something a little sweet after dinner! As it’s getting warmer, we thought it was time to tackle dairy free ice-creams as an easy summer ‘sweet-tooth’ option. We have experimented with vegan ice cream recipes before and struggled to get the consistency right. We have now figured out it has a lot to do with the quality of the coconut cream that is used!
We use all organic or biodynamic ingredients.
Makes 8 medium sized ice-creams (depends on your mould size- you will need icy-pole moulds to make these).
- 2 cups soaked cashews (soak for at least 3-4 hours,
- 400ml (1 can) chilled coconut cream (we used whipping coconut cream for the mousse texture)
- ½ cup raw cacao powder
- ½ tsp vanilla essence
- ⅓ cup maple syrup
- Pinch of good quality salt
- 250g (2 cups) cacao butter
- 3 tbsp raw cacao powder
- 1 tbsp maple syrup
- ¼ cup almonds (chopped)
- Melted white or caramel chocolate to drizzle over
- Drain the water from the cashews.
- Add all the ice-cream ingredients into a high speed blender.
- Blend until texture is smooth and there are no lumps left from the cashews.
- Scoop mixture into ice-cream molds.
- Place in the freezer to set overnight (or at least 2-3 hours)
*NOTE: Don't start making the coating until ice-creams are set.
- Melt cacao butter on medium heat.
- Pour the melted cacao butter, cacao powder and maple syrup into a blender.
- Blitz for 10-20 sec to mix thoroughly.
- Set aside in a deep bowl
PUTTING IT TOGETHER
- Line a tray with baking paper
- Once the ice-creams have set, run one individual ice-cream under hot water until it can be pulled out of the mould (if you have silicone moulds you may not need this step).
- Dip the ice-cream into the chocolate coating and set onto the tray (make sure to thoroughly coat all sides).
- Repeat the last two steps for all ice creams, sprinkling any add-ons desired before chocolate sets.
- Put the whole tray in the freezer to set for at least ½ hour.