Creamy, chocolaty soft serve for those who love creamy desserts. Simply made, substantial and delicious. Perfect for decorating with all kinds of sweets and ideal for children. Vegan, gluten-free, lactose-free.
Pour coconut milk into an ice cube mold and allow to set for at least 4 hours, but preferably overnight.
400 ml Coconut milk
Provide a blender. Add in coconut milk ice cubes, nut puree, maple syrup, cocoa powder, bourbon vanilla, cinnamon (optional) and pinch of salt and blend to a fine cream.
400 ml Coconut milk, 125 g Nut puree, 80 ml maple syrup, 60 g Cocoa powder, ¼ tbspn Bourbon vanilla, ½ tbspn Cinnamon, Pinch of salt
TIP: I let the ice cubes thaw for a few minutes before processing, so they are easier to handle.
Pour immediately into dessert bowls and enjoy, or place back in the refrigerator to firm up once again.
Chocolate sprinkles
It looks especially nice when you squirt the cream into dessert glasses with the help of a piping nozzle.
Garnish with chocolate sprinkles and enjoy!
Store in an airtight container in the refrigerator for up to 5 days.