Thank you Emma Hollingsworth AKA Mrshollingsworth for this delicious recipe.
“Summer time in London is just the best. It’s crazy how the temperature can totally shift the vibe of an entire city, but it’s true – people seem happier and more carefree, and everyone makes an effort to get outside and enjoy the sunshine.
And with summer in London of course comes ice cream. The tinkling chimes of the capital’s ice cream vans have long been the soundtrack to our summers – they are quite literally the Pied Pipers of the common era, with children (and some adults, ahem Mr H) finding themselves subconsciously gravitating towards the noise in the hope of a Mr Whippy.
These days though, ice cream filled with dairy, sugar and god knows what else isn’t exactly my thing, so I’ve created these healthier versions that are totally natural and free from dairy and refined sugar. They are so delicious and easy to make and I honestly think they taste better than the real thing!
They are a great thing to make with kids as it’s so much fun drizzling (or dunking) the chocolate on top and watching it set, and you can accessorise them with all sorts of things like chopped nuts, cacao nibs, bee pollen or freeze dried berries to make them look super pretty! They’ve gone down so well (and so quickly) when I’ve made them that I’ve lost count of how many batches I’ve knocked up now!”
Makes six small ice lollies
For the ice cream
- 4 tbsp cacao powder
- 8 tbsp coconut cream
- 2 medium bananas
- 1/2 cup coconut water
For the coating
- 3 tbsp cacao powder
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 2 toasted chopped hazelnuts, optional
In a food processor, blend the ice cream ingredients together until mixed. Pour into ice cream moulds and leave for a few hours to set.
Melt the cacao butter in a saucepan then stir in the maple syrup and cacao powder (and hazelnuts if you like). Remove the lollies from their moulds and drizzle over the raw chocolate and any other toppings. Store in the freezer, that is if there are any left!