Choc-Top Ice Creams

Posted by Lorna Macchia on

We are a fairly chocolate-driven family and are all big fans of something a little sweet after dinner! As it’s getting warmer, we thought it was time to tackle dairy free ice-creams as an easy summer ‘sweet-tooth’ option. We have experimented with vegan ice cream recipes before and struggled to get the consistency right. We have now figured out it has a lot to do with the quality of the coconut cream that is used! 


We use all organic or biodynamic ingredients.

Makes 8 medium sized ice-creams (depends on your mould size- you will need icy-pole moulds to make these).


  • 2 cups soaked cashews (soak for at least 3-4 hours)
  • 400ml (1 can) chilled coconut cream (we used whipping coconut cream for the mousse texture)
  • ½ cup raw cacao powder
  • ½ tsp vanilla essence
  • ⅓ cup maple syrup
  • Pinch of good quality salt

Choc coating

  • 250g (2 cups) cacao butter
  • 3 tbsp raw cacao powder
  • 1 tbsp maple syrup

Additional extras

  • ¼ cup almonds (chopped)
  • Melted white or caramel chocolate to drizzle over 



  • Drain the water from the cashews.
  • Add all the ice-cream ingredients into a high speed blender. 
  • Blend until texture is smooth and there are no lumps left from the cashews.
  • Scoop mixture into ice-cream moulds.
  • Place in the freezer to set overnight (or at least 2-3 hours).

Choc Coating

*NOTE: Don't start making the coating until ice-creams are set.

  • Melt cacao butter on medium heat.
  • Pour the melted cacao butter, cacao powder and maple syrup into a blender.
  • Blitz for 10-20 sec to mix thoroughly. 
  • Set aside in a deep bowl.


  • Line a tray with baking paper.
  • Once the ice-creams have set, run one individual ice-cream under hot water until it can be pulled out of the mould (if you have silicone moulds you may not need this step).
  • Dip the ice-cream into the chocolate coating and set onto the tray (make sure to thoroughly coat all sides).
  • Repeat the last two steps for all ice creams, sprinkling any add-ons desired before chocolate sets.
  • Put the whole tray in the freezer to set for at least ½ hour.


Choc-Top Ice Creams

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