- 2 tins coconut milk
- 1/2 cup pure maple syrup
- 6 tbsp cacao powder
- Pinch of Himalayan salt
For the hot chocolate swirl
- 2 tbsp coconut oil
- 2 tbsp oat milk
- 1/4 cup maple syrup
- 1/4 cup cacao powder
- Optional: chopped hazelnuts to serve
To make the ice cream mixture, combine the ingredients in a blender and whizz well for about 30 seconds. Pour into and airtight container and refrigerate for two hours, as it needs to be cool so that it will freeze properly.
Pour into your ice cream maker and churn for 15-20 minutes, until it turns into ice cream!
For the sauce, add the ingredients to a blender and whizz for about a minute to blend. Transfer to a saucepan and heat on a low heat.
Scoop your ice cream into a bowl, pour the sauce on top and add any toppings. Dessert heaven and so easy to make!
Love, Mrs H xx