"Easy to make no churn, chocolate ice-cream"
CHOCOLATE COCONUT FIG ICE-CREAM
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Prep time: 15mins
Cook time: 2mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 can (12 ounce) refrigerated Coconut cream
- 2/3 cup Cacao powder
- 1/2 cup Almond milk
- 4 chopped Figs (fresh)
- 1 tabelspoon Chocolate chips
- 1/2 cup Sunflower seed butter
- 1/2 cup Monk fruit syrup
- 1 tablepoons Vanilla extract
- 2 scoop (30 grams) Chocolate protein powder
Method
Step 1
Place your loaf pan or metallic ice cream container in the freezer, I used a silicone mould.
Step 2
To your blender or food processor, combine all your ingredients and blend until a thick creamy consistency. Pour the chocolate ice cream mixture into the chilled container. For the first hour, you would need to stir the mixture every 20 minutes, to ensure it doesn't freeze solid and it also removes the excess icicles. Thereafter freeze for another hour.
Step 3
Before scooping out the ice-cream, please allow it to thaw for for 10-15 minutes depending on the temperature of your kitchen. Lightly wet your scoop with boiling water before scooping out your ice-cream. For toppings you can sprinkle a little coconut crunch and drizzle a little extra monk fruit syrup.