CHOC Crunch Ice Cream

    
2 x 400ml coconut milk (minimum 60% fat content)
2 x 160ml coconut cream
480ml oat milk
160g (⅔ cup) CHOC Chick cacao powder
60g (½ cup) tapioca starch
120ml (½ cup) maple syrup
1 ½ tsp vanilla bean paste
Large pinch of sea salt
 
Add Ins
 
60g CHOC Chick quinoa pops + 30g topping, chopped
60g CHOC Chick plantain bites + 30g for topping, chopped
40g CHOC Chick cacao nibs + 20g for topping
 
Homemade chocolate sauce - we love this one, or our chocolate drizzle

Add all of the ingredients for the chocolate ice cream to a blender and blend until smooth.

Pour the mixture into a large pan, and bring to the boil, whisking constantly. Once boiling, remove from the heat and continue to whisk until smooth and thick.

Transfer to a large bowl, or tub and chill in the fridge for a couple of hours, or overnight.

Once chilled, stir in the quinoa pips, plantain bites and cacao nibs. Then add the mixture to your ice cream maker, and churn following the manufacturers instructions.

After 20 - 30 minutes, the ice cream will have a soft serve consistency. Add it to a tub or loaf pan, and freeze for 4 - 6 hours, or overnight.

If you do not have an ice cream maker, simply pour the mixture into a large tub or loaf pan. Freeze for 3 hours, stirring every 20 minutes to prevent it turning icy, until it’s a soft ice cream consistency. Then leave in the freezer for 6 hours, or overnight.

Serve the ice cream with fresh summer strawberries, homemade chocolate sauce or even in a cone.