Even in winter, sometimes you just get that craving. And because just simply ice cream is not enough – why not make your own and add it in between a raw nutty caramel base and chocolate layer. Good luck trying to stop at one …
½ cup oats
½ cup almonds
½ cup shredded coconut
2 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla
1 small can coconut milk ( refrigerated overnight)
2 tbsp tahini
1 tbsp maple syrup
1 tsp vanilla
1 block of your choice of dark chocolate (I like Alter Eco, Lindt)
large pinch rock salt
1. Line a baking tray with baking paper
2. In a blender, place all base ingredients and blend on medium for 5 seconds. Check and if needed blend again. Be careful to blend in small increments so that the mixture stays chunky, not fine into a flour like substance. Place in your baking tin and use your hands to press firmly into an even layer. Place in freezer.
3. Take your coconut milk out of the freezer and open carefully. Scrape out the thickened coconut milk (the solid white part) and leave aside the liquid (this will stop your middle layer from achieving the thick ice cream consistency)
4. Place thickened coconut milk, tahini, maple and vanilla in your blender and mix for about 1 minute until it is well combined. It should be nice and thick.
5. Remove tin from freezer and evenly spread the mix on top of the base. Place in the freezer for at least 1 hour.
6. When the coconut mixture is firm, melt your choice of chocolate carefully in a small saucepan. If it is too thick, try adding a bit of coconut oil to help it melt. Pour over your coconut layer and sprinkle with rock salt. Place in freezer to set and remove once hardened to slice. (About 3 hours)