"These mini nice creams are so yummy and my freezer is full of them. They take a little effort to make, but then you have them handy to enjoy on an afternoon or as a light after dinner treat. A throwback to a retro choc-ice."
Choc-Nices
5
- ★★
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- Recipe Card
Prep time 3hrs
Serves or Makes: 10
Recipe Card
ingredients
For the nice cream
- 400 milliliter tinned coconut milk, refrigerated overnight
- 150 gram cashews, soaked overnight
- 40 gram maple syrup
- 1 teaspoon vanilla powder or paste
ingredients
Alternative flavours (if using, leave out the vanilla in the nice cream)
- 2 teaspoon cacao powder
- 1 teaspoon peppermint extract
- 1 teaspoon freeze-dried raspberry powder
- 1 teaspoon matcha powder
ingredients
For the salted caramel (if using)
- 80 milliliter tinned coconut milk, refrigerated overnight
- 120 gram Medjool dates, pitted
- 1/2 teaspoon vanilla powder or paste
- 1/8 teaspoon Himalayan salt
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
ingredients
Toppings
- Crushed almonds or pistachios
- Desiccated coconut
- Freeze-dried raspberries
- Cacao nibs
Method
For the nice cream
Step 1
You will need mini silicone ice cream moulds for this recipe and mini wooden sticks.
Step 2
Do not shake the tin of coconut milk, just remove it from the fridge, open and gently scrape the coconut cream off the top. Put this into your blender and discard the clear liquid. Drain and rinse the cashews, discarding the soaking water, then place them into the blender with all the other ingredients. Whizz everything together until you have a smooth mixture.
Step 3
Place your moulds onto a baking tray and insert your wooden sticks. Pour the ice cream mixture into your moulds until they are three quarters full. Do not fill them up completely because you need to leave space for the caramel.
Step 4
Alternatively, omit the caramel and add your preferred flavouring or simply use the vanilla nice cream as it comes, then fill the moulds to the top.
Step 5
Place them into the freezer for 1 hour to firm up.
For the salted caramel (if using)
Step 1
Do not shake the tin of coconut milk, just remove it from the fridge, open and gently scrape the coconut cream off the top. Put this into your food processor along with all your remaining ingredients and blend until creamy. Spread the caramel evenly into the remaining quarter of the moulds, then place them back into the freezer for 2 hours.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl, then use the glaze immediately. Dip each nice cream into your chocolate glaze, sprinkle over your topping of choice, then place them on a baking sheet lined with parchment paper in the freezer until the chocolate shell has set.
Step 2
Leave your choc-nice out for 5 minutes before eating so that the inside is creamy and not solid.