raw cacao ice-cream

with hazelnut praline

  • ½ cup (50g) raw cacao powder
  • ⅓ cup (80ml) maple syrup 
  • 2 x 400ml cans coconut cream 
  • 400ml can coconut milk 

hazelnut praline

  • ⅓ cup (45g) hazelnuts, roughly chopped 
  • 1 tablespoon maple syrup
  1. Place the cacao, maple syrup, coconut cream and milk in a blender and blend until smooth. Pour the mixture into a 20 x 30cm metal slice tin and freeze for 2½ hours or until firm and just frozen. 
  2. To make the hazelnut praline, preheat oven to 180°C (350°F).Place the hazelnut and maple syrup on a baking tray lined with non-stick baking paper and toss to combine. Cook for 6–8 minutes or until golden. Set aside to cool and break into small pieces. Set aside. 
  3. Remove from the freezer and, using a butter knife, break up the mixture into small pieces. Place the mixture in a food processor and process for 2–3 minutes or until just smooth, breaking up any large pieces with a spoon. 
  4. Spoon the ice-cream mixture into a 2-litre-capacity tin and freeze for 3 hours or until just frozen. Sprinkle with the hazelnut praline to serve. Serves 6–8
RATE THIS RECIPE:
Reader ratings (4.20) 43211
Dương Thảo

So Delicious.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox