Remove from the heat and transfer to a glass bowl.Continue heating and whisking for another 5 minutes until the chocolate is melted and everything is incorporated. Warm the coconut milk over medium heat for 5-7 minutes, then add the cocoa powder, maple syrup, unsweetened chocolate, sea salt, and coconut oil.3 tablespoons natural unsweetened peanut butter or sun butter.1 teaspoon bourbon, or bourbon vanilla extract.1/2 cup maple syrup (honey will work too).4 cups coconut milk (I like to use 1/2 light milk and 1/2 full-fat).PREP TIME: 20 minutes (+ 2 hours chill time) mins
#JUNKIT MIX ICE CREAM NO EGGS FREE#
Shared on Wellness Weekends , Allergy Free Wednesdays and Slightly Indulgent Tuesdays This stand up comic Brian Regan makes me laugh outloud every time I watch his skit on serving sizes! Half the fat too!Īnd lastly, try not to eat all of the ice cream in one night. I decided to make this Double Chocolate Ice Cream with ‘Peanut Butter' Swirl chocolate ice cream but I was out of eggs, so it became vegan! Even better in my opinion. Usually when he goes to this yogurt place he gets chocolate ice cream and loads it up with peanut butter cups and other chocolate goodies. Considering my health, or waistline, really can't afford to “cheat,” I told him “NO” and made some coconut ice cream instead to help satisfy the craving. I have the worst self control when it comes to ice cream, and always end up taking a couple of bites of his or worse, getting my own. The other night my husband really wanted to get frozen yogurt from a place we regularly go to in our neighborhood. Remove from the freezer 30 minutes before you’re ready to eat, for easy slicing.*update on Double Chocolate Ice Cream with ‘Peanut Butter' Swirl- we no longer eat legumes and either use sunbutter or almond butter in place of the peanut butter in this recipe Cover the tin and return to the freezer for 6 hours to freeze solid. Spread the remaining ice cream over the top, then cover with the halved Flakes, in whatever pattern you like. Smooth again, then top with the second cake layer. Scatter on the chocolate-waffle cone mixture then smooth over more ice cream, leaving a few spoonfuls for the top layer. Cover the cake with just under half of the ice cream level it out. Halve all the remaining Flake bars to give two short pieces. Horizontally slice the cake into two layers and put one in the bottom of the cake tin.Ĭrumble the waffle cones and 2 Flake bars into a bowl. Re-line the clean cake tin, leaving excess paper hanging over the edges to later use as handles. Remove the ice cream from the freezer for around 20 minutes to soften. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Transfer the batter to the cake tin, level the top and bake for 30 minutes, or until a skewer comes out clean. Add to the dry ingredients and combine until you have a smooth batter, then slowly add 100ml water, whisking continuously as you pour it in. In a separate jug, whisk together the eggs, buttermilk, oil and vanilla. Put the flour, cocoa powder, sugar, baking powder and bicarb in a bowl and mix together. Preheat the oven to 180☌, fan 160☌, gas 4.
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