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