White Choc & Raspberry Ice Creams
Decadent white chocolate and raspberry ice cream with a homemade chocolate coating. Recipe is gluten free, dairy free and refined sugar free.
- 1 tub Coco Tribe White Chocolate & Raspberry Coconut Ice Cream
Homemade Dark Chocolate Coating
- 1/3 cup coconut oil melted
- 1/3 cup cacao powder
- 2 tbsp maple syrup or natural sweetener of choice
Homemade White Chocolate Coating
- 1/2 cup cacao butter chopped or I use buttons
- 3 tbsp coconut milk powder
- 2 tbsp rice malt syrup or natural sweetener of choice
Freeze dried raspberries
Spoon softened ice cream into popsicle moulds. Freeze for 2+ hours until firm.
Remove ice cream from moulds and place onto a flat tray lined with baking paper. Return to freezer for additional 2+ hours or until solidly firm.
Prepare chocolate coating. To make dark chocolate coating, combine coconut oil, cacao powder and maple syrup. Set aside.
To make white chocolate, melt cacao butter, add rice malt syrup and combine well. Mix through coconut milk powder. Set aside.
Take ice creams out of freezer and dip into chocolate toppings. Return to tray and repeat until all are coated.
Sprinkle with freeze dried raspberries to decorate.
Return to freezer to set.
Once you've taken the ice creams out of the freezer and out of their moulds, it is important to return them back to the freezer to further firm and freeze. Otherwise they will melt too quickly when dipping in to the liquid chocolate coating.
I use these stainless steel popsicle moulds as shown in the video above.