If ever I was tempted to stray from my whole food ways it was when I saw Fantales Ice Cream. The next day I made these. They are truly divine and they quickly put a stop to my impure thoughts 😉
Not Quite Fantales Ice Cream
the ice cream
- 270ml full fat coconut cream (approximately 1 cup)
- 1/4 cup coconut sugar
- 1 teaspoon concentrated natural vanilla extract
- pinch of salt
the chocolate (refer to note)
- either 150 grams dark chocolate, melted
- 6 tablespoons cacao or cocoa
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup
Place the coconut cream and sugar into a small saucepan, bring to the boil. Stir the mixture consistently for 2 – 3 minutes until it is looking lovely and golden. I use a heavy based saucepan and a medium temperature. Turn off the heat and add the vanilla and salt.
Pour the mixture into mini silicon muffin moulds and place in the freezer overnight to set.
Once set either melt the chocolate or, if making your own, place the ingredients into your processor and blend to combine.
Remove the ice creams from the freezer. Either eat them ;), dip them into the melted chocolate (work quickly and make sure your chocolate isn’t too hot) or top with the homemade chocolate.
Return to the freezer to set.
Eat and enjoy!
note – I like these best topped with the homemade chocolate as the ice cream is delicious and I like it to be the dominant flavour. I also find it simpler which always appeals to me. Either option is divine.