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 THE CHOCOLATE CHUNKS
- 50 g. raw cacao butter, grated or cut with a knife
- 3 TBS raw cacao powder
- 1 TBS Agave Nectar
- A pinch of sea sea salt
- A pinch of cayenne will make your chocolate sensual and ‘hot’
THE MAKING OF …CHOCOLATE CHUNKS
- Start with melting the cacao butter “au bain marie”
- Mix the other ingredients well
- Add the melted cacao butter
- Pour the chocolate into a plate and let sit in the deep freezer for about 10-15 minutes (set the timer!)
- If you have time, let it stiffen up in the refrigerator for two hours
- Take it out and break or cut the chocolate in small chunks
INGREDIENTS FOR THE RAWNILLA ICE CREAM
- Soak 1 C of raw cashews for 4 hours or more- the amount will be more; use it all
- 1/8 C of coconut oil
- 1/2 C of spring water
- 1 C Agave Nectar
- the seeds of one vanilla bean
- 1/4 tsp of sea salt to bring out all flavors even more
THE MAKING OF… RAWNILLA ICE CREAM WITH CHOC CHUNKS
- 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.
- 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 pouring. 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.
- Now add the chocolates chunks and stir so they get all over in the ice cream
- Ready to eat; plate with chocolate sauce and top with fresh mint
NOTES
- If you don’t have an ice cream maker, place the mixture in a sealed container in your deep vreezer. Your ice cream will be ready the next day
- Take it out about 15 minutes before scooping
- This ice cream is at its best for the coming week (if it lasts that long!)
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