No churn Rocky Road Ice cream

The summer heat has arrived in Redlands; days hover around the mid to high 30s and the nights are fractionally cooler.  So ice cream is definitely on the agenda.  This is a super easy recipe that does not require an ice cream maker or the hassle of having to take it out of the freezer to stir every hour.  It is very rich but grown ups and kids alike gobbled it up at our 4th of July party.

Another bonus of this recipe is it does not require exact measurements, use whatever you have to hand and what takes your fancy!

No churn Rocky Road Ice Cream

1 can of condensed milk

600ml of heavy cream

1 1/2 cups of chocolate chips, melted

Equal amounts of the following:

crushed cookies (I used plain vanilla cookies)

dried cranberries (or sultanas)

mini marshmallows

semi sweet chocolate chips

chopped nuts of your choice (optional)

Using an electric whisk mix together the cream and condensed milk until thick. 

'Ribbon' thickness

Stir in the melted chocolate until fully incorporated.  Finally stir in the Rocky Road ingredients.  Transfer to a Tupperware with a tight fitting lid and freeze overnight.  Be warned it makes a lot!

Enjoy x

Chocolate covered coconut squares

Chocolate and coconut is a winning combination.  This is a great little recipe and a fun one to do with kids as its quick, it can all be done by hand and you get 2 delicious bowls to lick!  There are plenty of recipes out there for similar chocolate/coconut bites. I looked at a few a came up with my own quantities.

Chocolate covered coconut squares

2 cups of unsweetened coconut flakes

1/4 cup of coconut oil warmed

1/4 cup of honey

generous dash of vanilla extract

pinch of sea salt

4 oz 72% dark chocolate

knob of butter

Mix together all of the ingredients together except the chocolate & butter.  You can blitz it a little in a food processor which makes it a smoother texture or just do by hand.  Press the coconut mixture into a tin or Tupperware greased with coconut oil or lined with parchment paper.  I used an 8"x 8" tin which was just too big. My coconut layer is not quite thick enough.  Pop it into the freezer for 15 minutes while you melt the chocolate and butter.

Once the coconut layer has firmed up pour over the melted chocolate.  Tap the tin to get any air bubbles out. I sprinkled over some Roasted coconut chips from Trader Joe's then put back in the fridge/freezer to set. 

Cut into squares when set. To make you feel better I ate 5 in the first sitting...Be warned they are very moreish!

NB: To make a 100% paleo version you need chocolate without added sugar. I used 72% dark which has a little sugar in. I'm OK with that, its your choice.