3 Ingredient Choc Paddle Pops
I saw a whole bunch of popular Instagram accounts put their homemade ice creams in a baking tray with ice so I put mine in a baking tray with ice because well when it comes to food styling lets just say don't ever ask me to do it... you will be hands down disappointed every time!
These can be made into any kind of ice cream you desire and actually taste ridiculously good like could go back for 6 ice creams kind of good which isn't necessarily a fantastic thing... But at least they aren't riddled with 'crappy' ingredients and actually contain good quality fats from the coconut, are probiotic rich, contain cacao which is rich in magnesium and only use natural sweetness. What more could you want in an ice cream? Actually don't answer that I don't have time to make anymore right now!
servings: 8 ice creams depending on size // prep time: 5 minutes, freezer time 6 hours...
- 1 1/2 cup coconut yoghurt (we use Pure n Free it is unsweetened and awesome)
- 1/4 cup cacao powder
- 1/4 cup honey
- 1/4 cup peanut butter (pure peanuts no Kraft peanut butter thanks)
- 1/4 cup actual peanuts
- Add all ingredients to blender (except nuts), blend until combined, mix through nuts and pour into ice cream moulds.
- Freeze for at least 6 hrs to overnight so they are frozen properly.
Note: Want to add cauliflower in to your ice cream? YES great idea I would also do this to. All you do is steam the cauliflower until tender, let it cool and freeze it to use it for smoothies, ice cream, raw treats, etc. Than take a handful and blend it up with your ice-cream just use it like you would banana.
Ps. You can use rice malt instead of honey and coconut cream/milk instead of coconut yoghurt.