Dark choco­late ice cream with white choco­late, pis­ta­chio & rasp­berry bark

The Mail on Sunday - You - - Food Sarah Wilson -

SERVES 6-8 GLUTEN FREE + VE­GAN 1 x 400ml can co­conut cream, chilled 250ml Ba­sic Raw Choco­late (see page 78) pinch of sea salt about ½ x quan­tity of White Choco­late Bark (see be­low)

Place the co­conut cream, Ba­sic Raw Choco­late and salt in a large mix­ing bowl. Us­ing an elec­tric blender, blend the mix­ture un­til light and fluffy. The more air you get in this step, the lighter your ice cream will be.

Spoon the ice cream into a freezer-safe con­tainer and freeze for at least 6 hours.

Al­low the ice cream to soften slightly be­fore serv­ing. Serve with bro­ken-up pieces of White Choco­late Bark. FOR THE WHITE CHOCO­LATE BARK Line a tray or plate (with a lip, so the mix­ture doesn’t spill) with bak­ing pa­per. Com­bine 115g raw ca­cao but­ter, but­tons or shav­ings, 100g co­conut oil and 60ml rice malt syrup in a small saucepan over a medium heat, stir­ring un­til melted. Pour the mix­ture on to the tray and scat­ter with 60g roughly chopped rasp­ber­ries and 40g roughly chopped pis­ta­chios. Place in the fridge for at least 1 hour be­fore serv­ing. Serves 6-8 on its own or more if served as an ac­com­pa­ni­ment.

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