20 min (+ freezing time) / 4 portions
Ice cream: 2 packs frozen acai puree (200g), 1 banana (frozen), 75g cashew nuts (soaked overnight), 80ml coconut cream, 75ml maple syrup, 1/2 teaspoon vanilla powder
Chocolate layer: 200g dark chocolate (70%), 40ml coconut oil, dried rose petals (optional)
Additional: 4 ice cream silicone moulds for ice cream, wood sticks
For the base, put all ingredients in a blender and blend to a smooth mixture. Pour into the silicone moulds and store in the freezer for 3-5 hours. As soon as the ice cream is frozen, remove from the silicone mould and place back in the freezer on a baking tray.
To make the chocolate coating, melt the chocolate and coconut oil in a double boiler.
Dip each stick of ice cream in chocolate and place on a baking tray. Sprinkle with rose petals or other toppings as desired until the chocolate becomes firm. Enjoy immediately or store in the freezer.
*Leave a tin of coconut milk in the fridge overnight until a layer of coconut cream forms.