Tips
Ingredients
| Chocolate Chunks | |
| 4 tbsp | maple syrup |
| 2 tbsp | cocoa powder |
| 2 tbsp | coconut oil |
| 4 tbsp | water |
| Ice Cream | |
| 1 cup | fresh young coconut meat |
| 3/4 cup | coconut water |
| 2 tbsp | coconut oil |
| 1 cup | cashews - soaked 3 hours and rinse |
| 1/4 cup | coconut sugar |
| 1 cup | mint leaves |
| 1 tsp | spirulina powder |
Instructions
- 1
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Melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth.
- 2
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Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge.
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- 3
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Go ahead and make more if you want, I did and then drizzled it on top before I scooped the finished ice cream into bowls.
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- 1
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Blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt.
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- 2
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Stir in the chocolate chunks by hand. Pour into an ice cream maker and follow its instructions or if you don't have an ice cream maker (like me):
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- 3
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Pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.
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Recooks
Try recook this recipe and share with the owner and us
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