Ice Cream in a Chocolate Coat


Summertime and ice cream – there is no way to avoid this cool treat. I have a friend visiting me for a few weeks and she asked me about ice cream. I thought that it is a good idea and prepared some almond ice cream covered with chocolate in two versions: on a stick and as confection.


To make the ice cream more almond I put a few drops of almond extract into the mixture. As sweetener I used raw honey. I put also a teaspoon of carob gum so it will not make ice crystals in the ice cream which can be disturbing.

Try this recipe with other kinds of ice cream flavors like orange ice cream or just vanilla ice cream!

☆☆☆☆ ☆ ☆☆☆☆

Ice Cream Confect
Print Recipe
Servings Prep Time
16 confects 15 minutes
Passive Time
6 hours
Servings Prep Time
16 confects 15 minutes
Passive Time
6 hours
Ice Cream Confect
Print Recipe
Servings Prep Time
16 confects 15 minutes
Passive Time
6 hours
Servings Prep Time
16 confects 15 minutes
Passive Time
6 hours
Ingredients
For the ice cream:
For the coating:
Servings: confects
Instructions
  1. Clean the peaches and cut them in chunks. Put all the ingredients for the ice cream into the blender and blend until super smooth.
  2. Fill the 16 molds with the ice cream and freeze at least for 6 hours, better overnight.
  3. Take the confect out of the freezer and prepare the chocolate coating. Melt the chocolate with the coconut oil and let it cool a little. Now pass one confect after the other in the chocolate and put them on a parchment paper on a plate and again into the freezer. Let them stay for about 15 minutes until the chocolate shell is completely hard.
  4. Serve and enjoy!
Recipe Notes

You can use all kinds of fruit but prefer the ones, that have a good own taste like banana or strawberries. Apples or pears are poor in taste.

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