serves 8| prep 40 mins (+ 1 hour & overnight freezing time)
60g ( 14 ⁄ cup) coconut oil 30g ( 14 ⁄ cup) cacao powder 2 tbs pure maple syrup 1L vegan coconut ice-cream Coarsely grated dairy-free chocolate, to serve
1 Combine the oil, cacao and maple syrup in a microwave-safe bowl. Microwave on Medium for 15 seconds or until the oil is melted. Stir until smooth and combined. Set aside. 2 Lightly grease the base of a 9 x 19cm (base measurement) loaf pan with oil and line with baking paper, allowing 2 long sides to extend above the pan. Use a dessertspoon to scoop out a quarter of the ice-cream in flat pieces and arrange over base of prepared pan to cover completely. Use the back of the spoon to gently press and smooth the surface. Drizzle with 2 tbs of the cacao mixture. Place in the freezer for 30 minutes or until firm. Store the remaining ice-cream in the freezer until needed (see tip). 3 Repeat to make another layer of ice-cream and cacao mixture, then place in freezer for 30 minutes or until firm. Repeat to make a third layer, then place in the freezer overnight. 4 When ready to serve, place a serving platter in the freezer to chill. Turn the ice-cream loaf out onto the serving platter. Return to the freezer. Scoop the remaining ice-cream into a piping bag fitted with a large fluted or star nozzle. Set aside at room temperature for a few minutes, until ice-cream is soft enough to pipe but not melted. Pipe rosettes over the top of the loaf. Place in the freezer until firm. 5 Drizzle the remaining cacao mixture over the ice-cream loaf. Place in the freezer until firm. Sprinkle with grated chocolate. Cut into slices to serve.