Ingredients
Equipment
Method
Preparations the night before
- Place the cashews and the pitted dates in two separate bowls, cover them well with water and leave them to soak overnight. The next day, drain off the soaking water and rinse both thoroughly with fresh water.
Ice-filling
- Put the rinsed cashews, dates, coconut milk and freshly grated tonka bean into the blender. Blend everything on a high setting for about 2–3 minutes until you have a completely smooth, creamy mixture. Taste it briefly – if you prefer it a little sweeter, simply add 1–2 more dates.
- Pour the mixture into the ice lolly moulds, insert the sticks and place everything in the freezer for at least 4–5 hours, ideally overnight.
Chocolate glaze
- Mix the liquid coconut oil and cocoa powder thoroughly in a small bowl until you have a smooth glaze. If your coconut oil is solid, melt it briefly in a bain-marie.
Glazing
- Carefully remove the frozen ice lollies from the moulds. Dip each one briefly into the chocolate coating and leave to set on a wire rack – this happens very quickly because the ice lolly attracts the coating straight away.
Tip: The ice cream tastes absolutely best either straight after being glazed or after 5–10 minutes to let it soften a little. Then the chocolate glaze cracks crisply in your mouth and the coconut filling is silky and creamy. Simply divine! Enjoy!