Fashion Fitness Foodie’s Bounty Ice Cream Recipe image


Posted On: 27 April, 2017

Fashion Fitness Foodie’s Bounty Ice Cream Recipe

Vita Coco challenged. I accepted.
Here’s my latest recipe using their new Vita Coco Coconut Oil: healthy Bounty ice creams! As you may have seen on my Instagram, I recently ordered a silicone ice cream mould which I’ve been playing around with, so I knew this was the perfect opportunity to put it to good use. I like to consider myself quite the connoisseur of coconut oil and I have to say this ice cream recipe is my favourite yet.
Not only do these little ice creams taste insane (which of course is the most important thing), they’re a great low-carb high-fat alternative to shop-bought ice creams. Get involved – and if you decide to give these a go, make sure you tag me (@thefashionfitnessfoodie) as I’d LOVE to see!
You can buy Vita Coco Coconut Oil in so many places now (find out where to buy here), and if you don’t have a mould for the recipe above, here are the exact ones I bought: Silikomart lolly moulds. They come in a pack of four so double the recipe if you want to make that many. Also don’t make the mistake I did and order 100 sticks separately as they already have them in the box. (I now own enough sticks to make a small garden shed.)
For the chocolate shell
  • 1½ tbsp Vita Coco Coconut Oil
  • 6 squares dark chocolate
  • 10g desiccated coconut
For the inner coconutty goodness
  • ½ cup coconut milk
  • 2 tbsp Vita Coco Coconut Oil
  • 1 tbsp stevia
  • ½ tsp ground cardamom

  1. Grease your moulds all over with a dab of coconut oil and place in the freezer.
  2. First you want to create the chocolate shell, so melt your 1½ tbsp of coconut oil with your dark chocolate.
  3. Get the mould out of the freezer and coat the holes in a layer of chocolate (using roughly 1/3 of the total mixture) by pouring a couple of spoonfuls inside and rotating. Then just place back in the freezer.
  4. Next you want to make the ice cream, so mix together all of your inner goodness ingredients.
  5. Take your moulds out the freezer, coat in another layer of your chocolate mixture and place back in the freezer for 10 minutes.
  6. Once the second layer is set, spoon your ice cream mixture between the holes. Smooth out the top and place in the freezer for 5 minutes.
  7. Once cold to the touch, pour the rest of your chocolate mixture over the top of each bar and sprinkle some desiccated coconut on top. Pop your sticks in the bottom of the moulds and leave in the freezer for a couple of hours before devouring

Dessert, Coconut Oil