Ingredients
- 400 ml can coconut cream.
- 1/3 cup almond butter or cashew butter.
- 1 tablespoon pure vanilla extract.
- 1/4 teaspoon sea salt.
- 1 1/2 tablespoon rice malt syrup.
- 1 teaspoon coconut oil, melted.
- 1 teaspoon rice malt syrup, melted.
- 1/2 cup activated buckwheat.
- 1/2 cup Basic Raw Chocolate*.
Directions
- 1. In a small saucepan, combine 1/2 cup of the coconut cream with the nut butter, vanilla, salt and rice malt syrup and whisk continuously over a very low heat until a thick caramel forms (about 10 minutes). Remove from the heat and stir through the rest of the coconut cream until the mixture is creamy. Pour into ice-block moulds and freeze for 4 hours or until set.
2. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
3. Mix the melted coconut oil and rice malt syrup with the buckwheat and spread them on the baking tray. Bake in the oven for 10 minutes or until browned. Use your fingers to break up any clusters and set aside.
4. When the ice creams are set, melt the chocolate in a cup in the microwave (do it gradually on low). Remove the ice creams from their moulds by running the moulds under warm water. Dip each ice cream into the melted chocolate (you might like to do a few coats) and then sprinkle the buckwheat over the top. You will need to work quickly, as the chocolate will set fast. Place the ice creams on a lined baking tray and freeze for another 5 minutes before serving. Store these in the freezer for 3-4 months.
Note
To make the Basic Raw Chocolate, blend 1 cup softened coconut oil, 1/3 cup raw cacao powder, 1 tablespoon rice malt syrup or 1 teaspoon granulated stevia (to taste) and 2 pinches of sea salt in a blender until smooth (or mix by hand). Use immediately in recipes, or pour into smaller silicone moulds or ice-cubes trays and keep in the freezer for up to 3 months.
Sarah Wilson's take on the classic Australian ice cream is full of nourishing fats and proteins and leaves out all the hidden nasties! There's even a DIY chocolate recipe that can be used for a variety of delicious snacks.
Ingredients
- 400 ml can coconut cream.
- 1/3 cup almond butter or cashew butter.
- 1 tablespoon pure vanilla extract.
- 1/4 teaspoon sea salt.
- 1 1/2 tablespoon rice malt syrup.
- 1 teaspoon coconut oil, melted.
- 1 teaspoon rice malt syrup, melted.
- 1/2 cup activated buckwheat.
- 1/2 cup Basic Raw Chocolate*.
Directions
- 1. In a small saucepan, combine 1/2 cup of the coconut cream with the nut butter, vanilla, salt and rice malt syrup and whisk continuously over a very low heat until a thick caramel forms (about 10 minutes). Remove from the heat and stir through the rest of the coconut cream until the mixture is creamy. Pour into ice-block moulds and freeze for 4 hours or until set.
2. Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a baking tray with baking paper.
3. Mix the melted coconut oil and rice malt syrup with the buckwheat and spread them on the baking tray. Bake in the oven for 10 minutes or until browned. Use your fingers to break up any clusters and set aside.
4. When the ice creams are set, melt the chocolate in a cup in the microwave (do it gradually on low). Remove the ice creams from their moulds by running the moulds under warm water. Dip each ice cream into the melted chocolate (you might like to do a few coats) and then sprinkle the buckwheat over the top. You will need to work quickly, as the chocolate will set fast. Place the ice creams on a lined baking tray and freeze for another 5 minutes before serving. Store these in the freezer for 3-4 months.
Note
To make the Basic Raw Chocolate, blend 1 cup softened coconut oil, 1/3 cup raw cacao powder, 1 tablespoon rice malt syrup or 1 teaspoon granulated stevia (to taste) and 2 pinches of sea salt in a blender until smooth (or mix by hand). Use immediately in recipes, or pour into smaller silicone moulds or ice-cubes trays and keep in the freezer for up to 3 months.