Chocolate Chunks | |
Maple Syrup | 4 tbsp |
Cocoa Powder | 2 tbsp |
Coconut Oil | 2 tbsp |
Water | 4 tbsp |
Ice Cream | |
Fresh Young Coconut Meat | 1 cup |
Coconut Water | 3/4 cup |
Coconut Oil | 2 tbsp |
Cashews - Soaked 3 Hours And Rinse | 1 cup |
Coconut Sugar | 1/4 cup |
Mint Leaves | 1 cup |
Spirulina Powder | 1 tsp |
Chocolate chunks
Melt the coconut oil and then stir all the ingredients together, adding water as needed to get it nice and smooth.
Pour onto a plate and put in the freezer until solid. Chop into chunks and leave in the fridge.
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.
Ice cream
Blend everything together, adding coco water as needed. You want it to have the consistency of thick yogurt.
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):
Pour into a container and put in the freezer, taking it out and stirring everything up every 30 minutes until you get ice cream.