Chocoluma Ice Dream

This is the same ice cream as the one in the red glam dress, only drenched in chocolate now. You can pick the one you like the best. To drench the chocolate tower you have to be fast. But when you can manage, you will enjoy that crunchy bite with each scoop.

INGREDIENTS FOR THE ICE CREAM (MAKES ABOUT 1 QUART OR 1 LITER)

ICE CREAM

3,5 C cashews you soaked (will be about 4 C now)
1 1/2 C pure water
1/2 C agave
1/2 ts sea salt
1/2 C melted coconut oil
1 C Lucuma powder
1 TBS vanilla extract or seeds of 1/2 vanilla bean

CHOCOLATE SAUCE FOR THE ICE CREAM

1 C raw cacao powder
1 C maple syrop or agave
Pinch of sea salt
2 TBS melted cacao oil
1 tsp vanilla extract

THE MAKING OF THE ICE CREAM…

(10 minutes prep, 40 minutes ice cream machine,1 min/ring)

Start with melting the coconut oil
Meanwhile place all the ice cream ingredients in your blender (except for the coconut oil )
Blend until very smooth and creamy
Now add the coconut oil on lowest speed until mixed well
Mix all the chocolate ingredients in a bowl until smooth
Keep some of this sauce aside to plate. Store in a small bottle to draw lines on room temperature
Add the rest of this luscious chocolate sauce to your ice cream batter in the blender
Blend well until you have a rich creamy consistency
Pour the mixture into your ice cream maker following its instructions
Let it run for its full 40 minutes until you have a creamy ice cream (it will be not as firm as when you make half)
If you want to plate it with scoops, store it in a sealed container in the deepfreezer until use

THE MAKING OF THE TOWERS (ABOUT ONE MINUTE PER TOWER)

If you want to make feast ‘towers’ as I did, take your rings
Place each ring on a small plate (easier to let sit in the deep freezer)
Fill them up with ice cream and push with a small spoon to avoid air pricks, flatten the top
Cover up with foil and place overnight in the deep freezer
You can keep these for several days in the freezer until use

CHOCOLATE GLAM DRESS

INGREDIENTS FOR THE CHOCOLATE DRESS & TOP LAYER

100 g. or 0,22 pounds of grated cacao butter
6 TBS raw cacao powder
2 TBS Agave
Pinch of sea salt

THE MAKING OF THE CHOCOLATE…

TAKES 5 MINUTES

Do this in the morning of D-day so it can all set in the deepvreezer and you don’t have to hurry
First melt the cacao butter ‘au bain marie’ by placing the bowl with your grated butter into a larger bowl filled with warm water. You can also melt cacao butter in the dehydrator at 160°F (cacao butter may be heated this high without losing its nutrients)
Meanwhile you can mix the other ingredients in a bowl
Add the cacao butter and whisk well until completely smooth
Pour the chocolate into a deep plate. This is how high the chocolate will cover your ice cream tower

MAKING THE TOP LAYER

(done in a few minutes)

If you like a crunchy, softly breaking chocolate layer on top of your ice cream, prepare this in the morning when your ice cream towers are set and you just made the above chocolate sauce
Take the towers one by one out of the freezer and pour a thin layer of the chocolate sauce with a spoon on top within the ring. Set back in the deep freezer. In ten minutes you this chocolate layer is firm and ready to bite

PLATING BEFORE YOUR GUESTS ARE COMING

If you have a deep freezer which is large enough or not many guests, you can plate this dessert before your guests are coming. No stress! If not large enough, have all ornaments ready before plating and serving immediately
Start with warming up the chocolate sauce you made yesterday and stored in a small bottle to draw lines with. You can do this in your dehydrator or in some warm water.
When it is fluid again, draw a circle on your plate and set aside to place the ice cream on top.
When the ice cream towers are dressed or drenched in chocolate, all you have to do is place them each time on a prepared plate, finish off and put in the freezer until you have to serve.

DRESSING THE ICE CREAM WITH CHOCOLATE

Take out your ice cream of the freezer, warm the ring a little bit up by running water over it for one second (not over the ice cream)
Push the ice cream gently out (without breaking the chocolate layer) into the deep plate with your chocolate
Your ice cream will get a layer of chocolate imediatily, so take it out right away with the help of a fork or a flat steel spatula and put it on the plate you prepared before. Only use really flat tools or you may “damage” the dress
Finish off with a fine coconut raspberry curl
Keep in the deep freezer until dessert