A creamy center made from coconut cream, peanut butter, honey & vanilla with a delicious cacao coating. This will certainly become a favourite for the whole family!
Combine all ice cream ingredients in a blender or food processor. Blitz for 20 seconds.
Pour the mixture into moulds and insert the ice cream sticks into each one.
Place in the freezer to set for 30 + minutes.
Heat a pot over a low heat.
Add the coconut oil in the pot along with the cacao buttons and coconut cream. Stir until the cacao buttons have completely melted.
Remove pot from hot plate to cool.
Take the ice creams from the freezer and remove from the moulds.
Coat the sides and fronts of each one with the chocolate using a teaspoon. Place them on a plate lined with baking paper. Save some chocolate for the backs of the ice creams.
Place in the freezer to set for 20 minutes.
Remove and coat the backs with the chocolate and place back in the freezer to set.
Remove from the freezer to soften 5 minutes before eating.
Enjoy!
Ingredients
Directions
Combine all ice cream ingredients in a blender or food processor. Blitz for 20 seconds.
Pour the mixture into moulds and insert the ice cream sticks into each one.
Place in the freezer to set for 30 + minutes.
Heat a pot over a low heat.
Add the coconut oil in the pot along with the cacao buttons and coconut cream. Stir until the cacao buttons have completely melted.
Remove pot from hot plate to cool.
Take the ice creams from the freezer and remove from the moulds.
Coat the sides and fronts of each one with the chocolate using a teaspoon. Place them on a plate lined with baking paper. Save some chocolate for the backs of the ice creams.
Place in the freezer to set for 20 minutes.
Remove and coat the backs with the chocolate and place back in the freezer to set.
Remove from the freezer to soften 5 minutes before eating.
Enjoy!
Hi, I cannot eat a lot of coconut and can tolerate no honey at all. So, if I use dairy cream and maple syrup as substitutes for the ice-cream centre, what could I use for the chocolate coating? Thanks.
Hi Deborah, dairy cream and maple syrup should work fine and you can use butter to melt the chocolate! Let us know how it turns out as we have not tried this alternative ourselves 🙂