Quick Raspberry Ice-Cream with Chocolate Ice-Magic

February 14, 2015

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Because it’s still summer! And summer means ice-cream.

Though I adore traditional ice-cream, I appreciate the healthy and instant alternative that is frozen fruit, blitzed into smooth submission. Topping cold berry (or banana) scoops with a rich, cacao stream that hardens upon contact is beyond cool. Have you had ice-magic before? It’s just like that, but better. Man, I loved that topping when I was younger. It was my favourite form of science.

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A couple of weeks ago, H2CoCo kindly sent me their lovely coconut oil to sample, and my mind went directly to ice-magic land. This past Tuesday, when the weather squeezed past 30 degrees, I visited the water for an afternoon beach break. It’s a 2 minute walk from my home so I can’t not swim when it gets hot (sorry, I can’t not sound like I’m bragging about that, can I?). After an hour on the sand I came home in need of something fast and fresh and in the realm of ice-cream. Something exactly like this raspberry, chocolate concoction.

And so it was.

And so it continues to be. Because it’s still summer. And I’m still just a kid who loves science.

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Quick Raspberry Ice-Cream with Chocolate Ice-Magic

Serves 1, keenly

Ingredients for the Ice-Cream
1 heaping cup frozen raspberries (sub other berries or a frozen banana freely)
1-2 tablespoons milk (any of your choice)
1-2 teaspoons sweetener, to taste (I like pure maple syrup, maybe sometimes just a little vanilla extract)

Ingredients for the Ice-Magic
1 tablespoon raw cacao powder
1 heaped tablespoon coconut oil (I used H2CoCo because they sent me some and I thought it was delicious)
1 teaspoon pure maple syrup

Method
1. Melt the coconut oil in a small saucepan over low heat, then add the raw cacao powder and maple syrup. Stir with a wooden spoon until combined and smooth. Taste and add more sweetener/cacao as desired. Set aside while you quickly make the ice-cream.
2. Blitz the frozen berries with a little milk in a food processor (or small hand held blender). Stop every now and then as required to scrape down the side to ensure it’s all blended and smooth. Add more milk if you need to, and taste and add sweetener as desired.
3. Pour the berry ice-cream into a bowl, then scoop the chocolate coconut topping over the top. Allow it to harden (place it back in the freezer for a minute or so if you want to move fast or if it’s a particularly hot day and it’s beginning to melt), then dig in.

Heidi xo

 

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6 Comments

  • Reply Terry Turtle February 14, 2015 at 2:16 pm

    This looks amazing! I love summer!!!!!

    • Reply Heidi February 19, 2015 at 11:53 am

      I’ll make you some, Terry 🙂

  • Reply Sian Therese February 17, 2015 at 2:00 pm

    This looks divine! It was so hot on my run the other afternoon that for the last 1km or so all I could think about was eating this! So cool and refreshing. I’ll have to give it a go this week, perhaps I’ll make the icecream with frozen banana given the frozen berry situation at present.

    • Reply Heidi February 19, 2015 at 11:53 am

      Yes I know, right?! Scary. Banana would be perfect!! I think I’ll do the same x

  • Reply Nicole- Champagne and Chips February 19, 2015 at 4:11 pm

    Ooooh healthy ice magic. I’m all about that. What a clever idea.
    This looks so delicious.

  • Reply laurasmess February 25, 2015 at 4:19 pm

    Yayayayayayay! Yay! I loved ice magic as a wee young thing and the idea of a wholesome, nourishing one is pure sunshine. As are you, Heidi love. Absolutely glowing xx

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