Chocolate & Coconut Ice Cream Sundae

There’s more than enough to satisfy chocolate lovers in this ice cream-based dessert, as it uses both dark chocolate ice cream as well as generous crumbs (ie. nice large pieces!) of our Mississippi Mud Pie Cake crumbled through the duet of ice cream.

We didn’t use an ice cream machine, but instead retrieved the half-frozen ice cream from the freezer several times and used a fork to move the mixture around, thereby breaking down the ice crystals into smaller pieces, making the mixture smoother and more like traditional churned ice cream.

Unsweetened Soya Drink, Organic 1L (Provamel)

600ml unsweetened soya milk

Organic Cacao Butter Buttons 500g (Sussex Wholefoods)

100g cacao butter

Organic Raw Cacao Powder 1kg (Sussex Wholefoods)

50g cacao powder

Organic Coconut Sugar 1kg (Sussex Wholefoods)

50g coconut sugar

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp vanilla extract

Xylitol 1kg (Sussex Wholefoods)

60g Xylitol

Other Ingredients

Method

1) Find two suitable plastic, freezer-proof containers with lids.
2) For the coconut ice cream: Pour the coconut milk into one of the containers and stir thoroughly to ensure the liquid and solids are mixed.
3) Add the vanilla extract and Xylitol/honey. Mix thoroughly. Put the lid on and place in the freezer for 1-2 hours.
4) Remove from the container and beat with either a fork or electric whisk until the mix forms a slush.
5) Put the container back in the freezer and repeat the forking/whisking process at least one more time. The ice cream is ready to be used as and when.
6) For the chocolate ice cream: Melt the cacao butter in a bain marie (i.e. a heat-proof bowl inside a saucepan of boiling water) over a gentle heat. Do not let any water get into the bowl and do not overheat! Thoroughly mix in the cacao powder and sugar. Let this cool slightly. (For a cheat’s version, use around 200g of good quality 70% cocoa dark chocolate, gently melted.)
7) Pour the soya milk into the second container and stir in the Xylitol, vanilla extract and the melted chocolate. Put the lid on and place in the freezer for 1-2 hours.
8) Remove from the container and beat with either a fork or electric whisk until the mix forms a slush.
9) Put the container back in the freezer and repeat the forking/whisking process at least one more time. The ice cream is ready to be used as and when.
10) Build the sundae! Take both flavours of ice cream out of the freezer in advance. The coconut ice cream takes longer to melt, so you could bring this out slightly ahead of the chocolate.
11) Crumble some Mississippi Mud Pie Cake or chocolate brownie into the base of your individual dessert dishes.
12) Using a spoon or ice cream scoop, gradually build up layers of both ic creams and more cake crumbs, until you think your portion is big enough!

NB. Bear in mind these hand-churned, homemade ice creams will not form balls in the way shop-bought ice cream does – this is because they don’t have lots of emulsifiers, cream or gums added to them!