There was no way we could get through the summer without our very own ‘in house’ chocolate ice cream recipe. Here it is and it really is as chocolaty and creamy as it gets and completely free of refined sugar.
What you need:
Half a tin of coconut milk (200ml) – use a brand without additives, I usually go for Biona
Half a very ripe pear – peeled and cut into pieces
2 tsp unsweetened cocoa powder
1 tbsp date syrup
How you do it:
Blend all the ingredients with a handheld blender until smooth.
In the microwave -or on the hob- warm up your chocolate milk for 1min, so that any bits of hard coconut fat melt (otherwise you’ll get little white dots in your ice lollies).
Give it another quick blitz with the blender and pour the liquid into the ice cream moulds.
Freeze for 4-5 hours or overnight.