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An ice cream maker is ideal here to get the perfectly blended, soft-and-creamy consistency we all know and love. But if you’re not fussed about consistency and you just want a rich, cold, chocolatey treat, try simply freezing the mixture (without churning) and see if that floats your boat!

You will need

Serves 12

  • 1/2 cup cacao powder
  • 2 x 400mL coconut cream (full fat)
  • 1 x 400mL coconut milk
  • 1/2 cup pure maple syrup
  • 1/2 cup hulled tahini
  • 1 tablespoon vodka (optional)*

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20 mins to prep

3 hours to freeze

  1. Step 1

    Get prepared the night before by placing the ice cream maker in the freezer and chill the coconut cream and milk in the fridge.

  2. Step 2

    The next day, add coconut cream, coconut milk, cacao powder, maple syrup and tahini (and vodka, if using) to a blender and blend until completely smooth. Transfer to a large metal bowl, and chill in the freezer for 15 mins.

  3. Step 3

    In the meantime, set up your ice-cream maker. After 15 minutes, pour chilled ice cream mixture into your ice-cream maker and churn for approximately 45 mins (or follow your ice cream maker’s instructions).

  4. Step 4

    Transfer ice cream to a 2L metal container, then press a layer of baking paper onto the exposed ice cream to protect it from freezer smells. Freeze for at least 3 hours, before serving.

Hot tip!

Vodka helps the ice cream set at a softer consistency and prevents ice crystals from forming. It is optional, but if you’re OK with small amounts of alcohol, we do recommend adding it.

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