Wednesday, 3 December 2014


Salted Chocolate & Coconut Ice Cream.

200g dark chocolate
4 medjool dates, pitted
200ml milk
1 can coconut milk
1/2 teaspoon pink Himalayan salt
40g dark chocolate
2 tablespoons cacao nibs

Ice cream in winter? Why not, it makes a nice edition to a Christmas pudding or on a hot slice of pie.

Break up your chocolate into pieces and slice up the dates also into pieces. Place both in a saucepan with the milk and warm over a medium heat, stirring until the chocolate has melted. Remove from the heat and mix in the coconut milk, stirring until smooth. Then refrigerate for a few hours to fully cool and re-thicken. Meanwhile break up the 40g of dark chocolate into tiny pieces. Place in an ice cream maker and switch on. After it starts to thicken, add the salt, chocolate and cacao nibs. Once it is to your desired consistency, transfer into a container and place in the freezer.

Makes 1 tub.