Mexican Chocolate Ice Cream Sandwich - LOVE HERNAN Challenge Winner
It is sooo sooo good - anytime of year. The rich chocolatey flavor is just superb thanks to our artisanal Mexican chocolate. Made by @NiaFoods, she used the Chocolate Con Café Tablillas for her recipe. Gracias y Felicidades Nia!
Ingredientes
- 1.5 cups coconut cream (from a can)
- 4 Chocolate con Café Tablillas (or 240 g of any of their other chocolate products)
- 1/4 cup almond butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut sugar / brown sugar
- 2 dates
- 1 teaspoon vanilla extract
Preparation
- Heat chocolate and coconut cream in a pot on medium heat. Use a molinillo (or spoon) to break down the chocolate and mix until is it fully melted and immersed in the coconut cream.
- Blend the hot chocolate with the rest of the ingredients.
- Cover 5x7 Pyrex with parchment paper and pour in the chocolate ice cream. Freeze until hard.
- Remove ice cream from Pyrex (it helps if you turn upside down and wet the bottom and sides with hot water.
- Place Oblea on top of ice cream and cut around it. Put an Oblea on the bottom part and you've got your sandwich!
