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 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay the bags flat on a baking tray and freeze for 2 hours or until 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 the cacao mixture from the freezer and, using your hands, bend the bags to break up the mixture into small pieces. Place the mixture in a food processor, in batches, and process until smooth, scraping down the sides of the processor. 
  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.
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