
Double Chocolate Ice Creams 4 - 6 people (depending on size of moulds) Prep: 10 minutes Cook: 2-4 hours freezing time Dairy Free Prep for those warm summer days with these double chocolate ice cream bars. Surprisingly simple and so tasty, they are the perfect chocolately snack to have in the freezer Made with Organic Rice Syrup Brown Rice Ingredients 1 cup coconut cream, harder cream on top of the can (do not shake the can) 1 cup cashews, soaked 1/2 cup Pureharvest Organic Rice Syrup 1 tsp vanilla 1/4 cup cacao powder 1/2 tsp sea salt 2 tbsp cacao nibs / chocolate chips Chocolate coating 200 g dark chocolate 2 tsp coconut oil 1/3 cup almonds, finely chopped Instructions Add the coconut cream, cashews, rice malt syrup, vanilla, cacao powder and salt to a blender and blend on high until smooth. Add in the cacao nibs/choc chips and pulse again until just combined. Pour the chocolate mixture into the ice cream bar moulds. Transfer to a freezer for 2-4 hours until completely set. Melt the chocolate and coconut oil together in the microwave or over the stove. Stir through the chopped almonds. Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set - you may need to place them back in the freezer for 15 minutes. Share this recipe Print recipe

Double Chocolate Ice Creams

4 - 6 people (depending on size of moulds)
Prep: 10 minutes
Cook: 2-4 hours freezing time

Dairy Free

Prep for those warm summer days with these double chocolate ice cream bars. Surprisingly simple and so tasty, they are the perfect chocolately snack to have in the freezer

Made with: Organic Rice Syrup

Brown Rice

Ingredients

1 cup coconut cream, harder cream on top of the can (do not shake the can)
1 cup cashews, soaked
1/2 cup Pureharvest Organic Rice Syrup
1 tsp vanilla
1/4 cup cacao powder
1/2 tsp sea salt
2 tbsp cacao nibs / chocolate chips

Chocolate coating

200 g dark chocolate
2 tsp coconut oil
1/3 cup almonds, finely chopped

Instructions

Add the coconut cream, cashews, rice malt syrup, vanilla, cacao powder and salt to a blender and blend on high until smooth. Add in the cacao nibs/choc chips and pulse again until just combined.
Pour the chocolate mixture into the ice cream bar moulds. Transfer to a freezer for 2-4 hours until completely set.
Melt the chocolate and coconut oil together in the microwave or over the stove.
Stir through the chopped almonds.
Dip the ice cream bars into the melted chocolate and lay on some parchment paper to set - you may need to place them back in the freezer for 15 minutes.

Share this recipe