Quick and Easy Bounty Ice Creams

Bounty Ice Creams

• 1 cup coconut cream
• 2 tablespoons honey*
• 2 tablespoons cashew butter
• 1/2 cup desiccated coconut
• 1 tablespoons vanilla extract
• 100 grams dark chocolate, melted

1. Place the coconut cream, honey, cashew butter, coconut and vanilla into your processor and blend to combine. Pour the mixture into the holes of a mini silicon muffin mould and place in the freezer to set.
2. Once set, dip the ice creams into the melted chocolate and place onto a tray lined with baking paper. Return to the freezer.
3. Eat and enjoy!

*you can use rice malt syrup if you prefer.