Chocolate and maple ice cream


  1. 480ml almond milk
  2. 140g pecans, soaked for 2 hours
  3. 120ml maple syrup
  4. 100 ml brown rice syrup
  5. 2 teaspoons vanilla extract (or scrape out 1 vanilla bean)
  6. 80 g cocoa powder
  7. 3 tablespoons coconut oil
  8. For the filling:
  9. 3 tablespoons crushed toasted almonds
  10. a handful of sliced seasonal fruit


  • In a blender, add all the ingredients except the coconut oil and blend until very smooth. Heat the coconut oil in a small saucepan until it melts and pour into the blender while the blades are turning. Check if the mixture is sweet enough and blend for a few minutes until light and smooth.
  • Spread the ice cream mixture into a thick baking dish glass and cover with cling film. Put it in the freezer. Once frozen, remove the ice cream from the freezer and let sit for 20 minutes until just beginning to soften. Then place it in the large bowl of a food processor and beat until the mixture becomes smooth and light. Don’t beat too long or it will become liquid again. Immediately put the ice cream back in the freezer and let it sit for 3-4 hours.
  • This ice cream gets very hard right out of the freezer so take at least 20 minutes before serving.
  • Serve garnished with chopped nuts and/or sliced fruit. Drizzle with almond cream or chocolate sauce to make a real sundae.
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