Triple Super Food Ice Cream with Mylk Chocolate Shell

For the month leading up to Valentine’s Day our very own chef Omid Jaffari is taking time out from his busy schedule (which currently includes catering for Serena Williams during her visit to Melbourne for the Australian Open!) to provide us with a series of truly luxuriant chocolate-based raw recipes. You can keep up with them over at the Loving Earth Recipe section, and as a little taster here’s the most original, summery, tastiest raw recipe we’ve perhaps ever seen! This one really is so easy to make at home, so if you’ve not tried a raw dessert before, this is the perfect time. In fact, we’ve already been receiving photographs from our recipe blog readers who’ve tried it, some of which are included below! Now then, over to Omid…

I hate Valentine’s Day. I never really recovered from Rachel Robinson shunning me in the playground after sending her a much dwelled-upon romantic letter when I was 10. Rachel’s indifference aside, I can still find one reason to get enthusiastic about Valentine’s Day - chocolate! The next eight recipes are centered around this one redeeming feature of Valentine’s Day and I want to invite you to embark on this journey with me. The first five people that send an image to info@lovingearth.net of sharing this recipe with their loved ones (no need for face images if you don’t want to) will be sent a bar of Loving Earth Mylk Chocolate, Gubinge Powder, Maqui Berry Powder and Lucuma Powder to stock up your raw Loving Earth pantry! If only I’d had tricks like that up my sleeve when I was 10, it could all have been so different…

Ingredients

For the Superfood Ice Cream

• 1 cup Really Raw Cashews, soaked 2 – 4 hours
• 1 cup water
• ½ cup young Thai coconut meat
• ½ cup Light Agave Nectar
• ½ cup Coconut Oil, melted
• 1 tbsp Gubinge Powder
• 1 tbsp Lucuma Powder
• 2 tbsp Maqui Berry Powder
• 1 Vanilla Bean, scraped
• ¼ tsp Sea Salt

For the Mylk Chocolate Shell

2 cups Loving Earth Mylk Chocolate Bar, melted

Directions

1. Blend the liquid and nuts first. Then add the sweeteners and spices followed by the fats. Process in a high-speed blender until smooth and creamy, but don’t add the superfoods yet!

2. Divide the ice cream mixture into three containers.

3. Blend each of the three mixtures separately with each of the three superfoods.

4. Pour your Gubinge ice cream mixture into the mold and allow it to set in the freezer for one hour. Repeat with your Maqui Berry Powder and Lucuma until all three layers have been frozen.

5. Dip the ice creams into the melted Loving Earth milk chocolate and place back in the freezer for five minutes before serving.

Note: I used small sticks that I found in the park and my espresso glasses as my mold…

Enjoy!!!