I do like a summer treat, especially chocolate ice cream. Well, not only in summer. Anytime. But it has to be chocolate ice cream. Just like with any other desserts, I’m quite picky: sugary lemon and vanilla flavours just won’t do it for me. Making ice cream at home is not too complicated and it can be prepared without a machine, which I always prefer as assembling, cleaning then putting away again takes up some extra time. This one is a no cook and no churn recipe, practically effortless thanks to the ingredients. There aren’t too many of those either. Wait, that’s not all: it’s a teeny bit healthier too.
It’s healthier, because I used plant based yogurt, a little bit of coconut sugar and Macabella Chocolate Spread. I used the crunchy spread and the chopped macadamia pieces added some extra texture and lovely crunchiness to it. You can, of course swap the yogurt for cow’s milk yogurt, I’m just trying to cut down on our dairy intake.
1 jar (375g) Macabella Crunch Spread
500ml vegan yogurt
3 heaped tsp of quality cocoa powder
1 heaped tbsp of coconut sugar
2 tsp of vanilla extract
Put all ingredients into a bowl and simply combine with a wooden spoon. Yeah, that’s it. It’s easy as both the yogurt and the chocolate spread is very soft and creamy. Pour the mixture into a freezer safe dish and put it in the freezer for a minimum of 4 hours. I left it for overnight. It takes longer time for the soft ingredients to freeze properly. Take it out of the freezer 10 minutes before serving. I preferred it very cold, I liked the icy texture of it.
Tip: use coconut yogurt to create a really exotic flavour!
This recipe was sponsored by Macabella Choc’ Macadamia Spreads
Currently available at Ocado.