Chocolate & Coconut Ice Cream

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Healthy low sugar ice cream? Surely such a treat is too good to be true?! And yet, Sarah Wilson of I Quit Sugar fame has created just that; a chocolaty summer sweet so healthy you can lick the bowl guilt free and still feel deliciously confident in your summer bikini.

INGREDIENTS

1 1/3 cups full-fat coconut milk

1/3 cup raw cacao powder

4 tablespoons rice malt syrup

1⁄2 teaspoon vanilla powder

METHOD

Mix all the ingredients in a blender or using a hand blender until smooth and creamy. Pour into a freezer-safe container – a lunchbox will do – and leave in the freezer for 5 hours.
 (Or use an ice-cream maker, if you have one.) Serve with Ice Magic (also known as Magic Shell) over the top. The ice cream may become 
a little too firm if left in the freezer too long. If so, allow it to thaw slightly before serving.

INGREDIENTS

1/2 cup coconut oil

7 tablespoons raw cacao powder

7 tablespoons granulated stevia

big pinch of sea salt

METHOD

Melt the coconut oil in a small saucepan over low heat then add the remaining ingredients, whisking well until the stevia
 is dissolved. Allow to cool slightly, then pour over homemade sugar-free ice cream. Store in a covered container in the fridge and melt when you need to use it.

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