It's never been so easy to get well deserved nutrients into you or your little one's gobs with these enriched, ridiculously decadent ice-blocks.
So, when you feel like being a little extra and treating you and your loved ones, look no further than the below.
The below makes 3-4 average sized ice-blocks (plenty of small ones, though!), and the caramel could make plenty (read the fine print!), so if you would love to double the ice-cream filling for more ice-blocks, please do!
Chocolate ice-cream filling
Ingredients:
- 2 egg yolks
- 2 whole eggs
- 50ml water
- 25g MCT oil or additional melted coconut oil (⅛ the cup)
- 50g melted coconut oil (¼ cup)
- 50g melted ghee (¼ cup)
- 2 Tbsp cacao powder
- Pinch of salt
- 3 Tbsp collagen powder
- Add slowly to taste, 25-35g of your choice of sweetener (granulated or liquid will work as it will freeze regardless). You may also add pure monk fruit drops to taste for a version that won't spike blood sugar levels.
- 1 tsp vanilla essence or ½ tsp vanilla powder
- Optional if you have it: 1.5-2 tsps @foragedforyou_ for additional, deeper nourishment. You may add more to taste, as more means more nourishment!
Method:
1. Melt down the fats (and if using a granulated sweetener, add that in as well to melt or soften it).
2. Remove from heat + ensure it is not too hot for the eggs by adding the remaining ingredients first, and then add the eggs, and then blend.
3. Pour into chosen ice-block moulds. Freeze completely (best for whole day or overnight). To remove from ice-block moulds like mine, gently run warm-hot water on the outside of the mould and then wriggle the ice-block out.
Caramel Layer
This is the same recipe to our famous caramel slice, so this will make lots! You could halve this recipe if you only want to make the ice-blocks, however it may be challenging to blend the mixture in your blender as it will be a small amount. We suggest if you are only making the ice-blocks, you could just save the rest of the caramel in your freezer for future deliciousness of your choice, go ahead and make the slice in addition to the ice-blocks, and when you are ready, use the caramel for something like the slice, more ice-blocks, or to eat off the spoon!
Ingredients:
- 3/4 cup nut butter of choice (I use toasted macadamia nut butter, cashew also works great or a combination of the two. A great brand that works is Noya Macadamia Nut Butter)
- 2 tsps vanilla essence (or even better, scrapings from a fresh vanilla pod)
- A good pinch of salt (or two...!)
- 1/2 cup softened ghee
- 3-4 Tbsp maple syrup, or an alternative sweetener works perfect too. The sweetness amount will depend on your audiences preference!
Method:
1. Once the ice-blocks have set, lay out a piece of baking paper on a plate that will fit into your freezer.
2. Freshly make the caramel so it is quite runny, and then pop the caramel into a cup, and dip the ice-blocks in, swirling it around so it is even. It will set quite quickly by you just holding it in your hands for a little.
3. Lay down on baking paper once it has set slightly, and then once the amount of ice-blocks have been coated, place back into the freezer while you prepare the chocolate.
Chocolate layer:
Ingredients:
- Either 1/2 cup of your choice of chocolate, OR../
- 4 Tbsp cacao
- 4 Tbsp melted coconut oil
- 1 Tbsp room temperature or slightly warmed maple syrup
Method:
1. If you are using a block of chocolate or alike, heat in a little saucepan on low, consistently stirring and do not let it burn. Take it off the heat immediately once you see that it is almost all melted, OR, combine or blend all ingredients if you're making your own chocolate.
2. Ensuring that the chocolate isn't scorching and cooled slightly but still melted, coat/drizzle/dip the ice-blocks with chocolate, and again, hold the ice-blocks in the air for a few seconds until the chocolate sets, then place back in the freezer on the baking paper to freeze a little longer.