Bounty bar ice creams

Coconut and chocolate are pretty much a match made in heaven, wouldn’t you agree? There’s something amazing about rich indulgent chocolate combined with sweet creamy coconut that just hits the spot. Coconut is also the best dairy substitute around in my opinion, there’s coconut cream, coconut milk, coconut butter – everything dairy can do coconut can do too!

Obviously normal ice creams are choc full (pun intended) with cream and milk, so I was very excited when I came up with these! The consistency is just perfection and the taste, well, it’s out of this world! They really are just like Bounty ice creams, dare I say it they’re even better!

I’ve used a little bit of pink pitaya powder to give these a pretty pink colour (because pink food tastes better, right?) but they are still totally mindblowing without it. In fact you can use any natural colourings you might have lying around if you fancy jazzing them up a little! Either way, I promise whoever eats them will be seriously impressed, and I bet they won’t know there’s no dairy unless you give them a heads up!

Ingredients

For the ice cream

  • 1/2 cup cashews, soaked in hot water for 2 hours
  • 1/2 cup coconut cream
  • 1 tbsp coconut oil
  • 1 1/2 tbsp pure maple syrup

For the chocolate coating

  • 1/2 cup coconut oil
  • 4 tbsp cacao powder
  • 3 tbsp pure maple syrup
  • Pinch of Himalayan salt

For the ice cream, combine the ingredients in a food processor and whizz for a couple of minutes until you have a smooth and creamy liquid. Stop every 30 seconds or so to scrape any excess down the sides. Pour the mixture into bar moulds (or any other moulds you have) then place in the freezer overnight.

For the chocolate, melt the coconut oil in a bowl over a saucepan half full with water on a medium heat, then add to a mixing bowl and stir in the other ingredients. Allow the chocolate to cool for five minutes or so, as if it’s too hot the ice creams may start to melt when you dunk them in. Place each ice cream in the chocolate quickly one by one and continue doing this until the chocolate is used up. Place the ice creams back in the freezer and serve from frozen.

Love, Mrs H xx

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