Bounty Ice Cream

Let's keep cool and healthy this summer with a sweet, easy to make, finger licking homemade bounty treat.

YIELD: 12

BOUNTY ICE CREAM

200g coconut cream

2 tbspn raw honey

30g almond butter

100g desiscated coconuts

1 tbspn vanilla extract

100g dark chocolate, melted.

 

METHOD:

Place the coconut cream, honey, cashew butter, coconut and vanilla into blender to combine.

Pour the mixture in to mini muffin moulds and place in the freezer to set.

Once set, dip the ice creams in to the melted chocolate, using skewer, and place on cooling rack.

Freeze.

On serving, remove 5 mins before eating and sprinkle dessicated coconut on top for decoration.