I like to think I’m a fairly smart cookie. But I’ll also admit when I’m wrong (unless it’s in a debate with Mr H) and this is one of those times.
I THOUGHT I didn’t need an ice cream maker. Would I use it? Would it be that good? Would it just be a faff? Well my friends, I was wrong.
The lovely people at Cuisinart sent me their iced dessert maker, which can be used to make either ice cream or fruit sorbet desserts, using its two different paddles. All you need to do is pop the bowl in the freezer the night before, prepare your ice cream mixture (super easy) and then whack it in and turn it on! Whip up your hot chocolate sauce while it’s churning and voila! Ice cream party at mine?
For the ice cream
- 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 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