Ingredients
- 1 can Nature’s Charm Coconut Whipping Cream (refrigerated overnight)
- 300g Nature’s Charm Chocolate Fudge Sauce
Instructions
- Add all the contents of the Nature’s Charm coconut whipping cream to a large bowl or stand mixer. Whip until stiff peaks form.
- Add the chocolate fudge sauce to the whipped cream. Use a spatula to gently fold together the ingredients until just combined. The mixture will deflate which is fine.
- Pour the ice cream mixture into a freezer-safe container or tin which you can cover with a lid. I used a 3 cup (750 mL) glass container but a regular 8 inch loaf tin will also work.
- Cover the ice cream and freeze for 4 hours or until firm to the touch.
- Serve and enjoy!
Notes
The ice cream can usually be enjoyed straight from the freezer. However, if the ice cream is too firm, defrost for 10-20 minutes at room temperature until scoopable.
Store the ice cream covered in the freezer for up to 2 weeks (if it lasts)!
