Chocolate Crunch Ice Creams

Gluten, Dairy + Refined Sugar Free
Makes 8 Ice Creams

There’s something so satisfying about having a little sweet treat tucked away in the freezer. These chocolate crunch ice creams are made with simple ingredients, come together in under 15 minutes (minus the freezing time), and are completely gluten, dairy, and refined sugar free. They’re rich, creamy and chocolatey, with the most delicious crunch from the granola on the outside. I used The Monday Food Co’s Peanut Butter GF Granola here and it works so beautifully. They feel indulgent, but are made with real ingredients you can feel good about. I also love knowing exactly what’s in them, no long ingredient lists, just simple, nourishing ingredients you likely already have at home.

Here’s what you need to make them;

INGREDIENTS

  • 2 cups lightly roasted cashews (raw cashews are fine too)

  • 1 cup coconut cream

  • ⅓ cup maple syrup (or ½ cup if you like it sweeter)

  • ⅓ cup cacao powder

  • 1 tsp vanilla extract

CHOCOLATE COATING INGREDIENTS

INSTRUCTIONS

  1. If you have the time, lightly roasting the cashews adds the most beautiful depth of flavour. Simply roast them in the oven for 8–10 minutes, or until lightly golden.

  2. Add all of the filling ingredients to a food processor or Thermomix and blend on high until completely smooth. Scrape down the sides, then blend again to ensure everything is well combined.

  3. Taste the mixture and, if you prefer it a little sweeter, add more maple syrup and blend again.

  4. Pour the mixture into silicone ice cream moulds and insert the sticks. Gently tap the moulds to remove any air bubbles, then place on a tray and transfer to the freezer to set.

  5. To make the chocolate coating, add the chocolate and coconut oil to a small saucepan and melt over low heat, stirring until smooth and combined.

  6. Allow the chocolate to cool slightly, then pour it into a cup or jar wide enough for dipping. Add the granola to a separate bowl.

  7. Once the ice creams are fully frozen, dip each one into the chocolate, then immediately into the granola, pressing gently if needed so it sticks.

  8. Place onto a tray lined with baking paper and repeat with the remaining ice creams.

  9. Enjoy and savour each mouthful.

  10. Store any extras in the freezer.