Chocolate Ice Cream

TOOLS YOU NEED

* An ice cream maker. Even a cheap one will do just fine and delight you with the real thing you have been longing for.

* A blender

* A small and a large bowl

* Measuring cups

* Measuring spoons

* A whisk

* A timer

* Some spatula’s, small and big

* A small bottle to apply chocolate sauce. If you don’t have one, take a square piece of paper, make a funnel of it, and cut a small tip off at the smallest end. Now you can draw with the sauce on your plate. Or simply use a spoon.

INGREDIENTS FOR CHOCOLATE SAUCE

* 3/4 C raw cacao powder

* 3/4 C Maple Syrup or Agave Nectar (Maple Syrup combines great with chocolate and gives it an extra dimension)

* 1/2 tsp. vanilla extract without alcohol

* Pinch of sea salt

* 2 TBS melted coconut butter for a full flavor

THE MAKING OF… CHOCOLATE SAUCE

Always start with the part where you have to prepare food. So first melt the cacao butter while you are working on the next step. This will save time.

Now blend all ingredients at lowest speed, except for the cacao butter. By the time this is done, the butter is ready.

Add the liquefied cacao butter slowly at the slowest speed. Your chocolate sauce is ready! Take a lick! Ever tasted this?

Take the sauce out of the blender but don’t clean the blender. It’s all meant to come together and you don’t want to spill anything of this goddess sauce.

INGREDIENTS FOR ICE CREAM

* 1 C of soaked cashews (they have soaked in water and became bigger)

* 1/8 C of coconut oil

* 1/2 C of spring water

* 1 C Agave Nectar

* 1/2 tsp vanilla extract

* 1/4 tsp of sea salt to bring out all flavors even more

* 3/4 C of the chocolate sauce you just made

THE MAKING OF… CHOCOLATE ICE CREAM

First melt your coconut oil “Au Bain Marie”

Blend all ingredients except for coconut oil until very smooth!

Add the coconut oil slowly on lowest speed.

Keep a bit of the chocolate sauce aside to add lusciously on your ice cream later.

Mix both emulsions together in your blender until they are one. Done!

Set aside a few hours in the refrigerator till the mixture has cooled off.

All set to go. Follow the instructions of your ice cream maker. Usually you have to turn on the machine before you start pooring. Than let the machine do the work.

Set the timer; twenty minutes for soft ice, forty for scoop ice cream.

Ready to taste! Heavenly! You can take a scoop and treat yourself already. Put the rest in the deep freezer.

You would like to see my step-by- step photographed instructions? Make your ice cream following the pictures on my blog.

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