Coconut and Carob Ice Cream

Ingredients

1 cup packed pitted dates

1 1/2 cups almond meal

2 tbsp coconut oil, melted

5 tbsp carob powder

1 1/2 macadamias, crushed

4 tbsp carob powder

1/4 coconut oil, melted

800g coconut cream

1/4 rice malt syrup

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Directions

1. Grease a 22.5cm diameter cake tin and preheat oven to 180C.

2. Mix dates, almond meal, coconut oil and carob powder in a food processer until smooth, then place in greased tin and flatten out around the sides and base of the tin approximately 1cm thick.

3. Place in oven for 20 minutes or until golden

4. In the meantime, mix macadamias, carob powder, coconut oil, coconut cream and rice malt syrup until smooth, then put in fridge to cool for 5 minutes.

5. Once cooked take cake tin out of the oven and leave to cool.

6. Once cake tin has cooled pour the coconut filling mixture into cake pan and place in fridge for 48 hours or until hard.