Hot Chocolate Float

January 23, 2011 by Leanne Vogel September 8, 2014

Homemade sugar-reduced hot chocolate topped with coconut milk ice cream

Ingredients

Ice cream

• 1/2 cup coconut cream or full fat coconut milk – coconut cream will thicken up quicker in the freezer
• 1 tablespoon coconut nectar
• 1 teaspoon pure vanilla extract

Hot chocolate

• 2 cup non-dairy milk
• 1 teaspoon pure vanilla extract
• 3 tablespoon coconut nectar
• 8 fresh cherries, pitted
• 2 tablespoon cacao nibs + extra for sprinkling

Instructions

1. In a freezer safe bowl, combine coconut cream, agave, and vanilla. Place in the freezer for 1-1.5 hours. Mix with a fork in 30 minute intervals to make sure it doesn’t turn into an ice cube. It should be the consistency of soft serve. Alternatively, you could put the coconut cream in the fridge overnight, then make the ice cream as instructed. Will only take 30 minutes to harden up.
2. Meanwhile, place almond milk, vanilla, agave, cherries, and cacao nibs in your blender.
3. If you have a vitamix: select VARIABLE spped #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 3-4 minutes until steam escapes through lid opening.
4. If you have another type of blender: blend until cacao nibs are broken up [the nibs will not melt on the stove top, so be sure to blend well]. Then, transfer to a small saucepan and bring to a boil. Once boiled, reduce to a simmer for 5 minutes.
5. Allow to cool slightly [I prepared mine a bit above room temperature] before placing into 2 mugs, dropping ice cream in each, and serving with cacao nib sprinkle.

Nutrition Information Per Serving