BLUEBERRY CHOCOLATE BARK VANILLA ICE-CREAM

This easy to make Blueberry chocolate bark ice-cream is full of antioxidants thanks to the combination of blueberries and dark cacao. It has a creamy texture with a hint of vanilla coconut cream.

Dark chocolate is loaded with organic compounds that are biologically active and function as antioxidants. These include polyphenols, flavanols and catechins, among others. According to research, the polyphenols in dark chocolate may help lower some forms of LDL (“bad”) cholesterol when combined with other foods like almonds and cocoa. Raw dark cacao is best, especially if you can make yours from scratch. They key is not to confuse dark chocolate with commercial milk chocolate, there is a significant difference in the two. Normal cocoa powder and chocolate have been chemically processed and roasted, which destroys a large amount of the antioxidants and flavanols.

Choose quality stuff: dark chocolate with 70% or higher cocoa content. You might want to check out this guide on how to find the best dark chocolate.

Raw dark cacao is also high in magnesium, this mineral is a key player when it comes to heart health and it helps turn glucose into energy enabling your brain to work with laser-sharp clarity and focus.

Blueberries are delicious bursts of antioxidants. The antioxidants in blueberries have been shown to reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol. Did you know, that regular blueberry intake is tied to lower blood pressure in numerous studies.

BLUEBERRY CHOCOLATE BARK VANILLA ICE-CREAM

INGREDIENTS

Chocolate blueberry bark:

1 Cup blueberries

1 Cup dark sugar free melted chocolate

1/2 Cup chopped walnuts

1/3 Cup toasted quinoa

Coconut Vanilla Ice-Cream:

1 Cup pre-soaked cashew nuts

1 Can coconut milk *

1/3 Cup monk fruit syrup

3 Scoops of Nuzest Clean Lean Vanilla Protein

1/3 Cup coconut condensed milk (This is optional)

1/3 Cup coconut cream *

1 Tsp vanilla extract

INSTRUCTIONS

First start by making the Chocolate bark, adding all the ingredients to a large mixing bowl. Ensure the mixture is covered in the dark chocolate. Pour the mixture onto a flat non stick tray and place it in the freezer for 1 hour to set.

Once an hour has passed, start by making your vanilla ice-cream. Add all the ingredients for the vanilla ice-cream to your high speed blender. Blend until smooth.

Remove the chocolate bark from the freezer and chop it into small pieces. Pour the ice-cream mixture into your ice-cream tray followed by adding the chocolate bark pieces **. Lightly fold the chocolate bark pieces into the ice-cream mixture, leaving the ice-cream textured. Place the ice-cream tray in the freezer for 4 hours. For the first two hours, you need to stir the mixture every 30min, this prevents icicles forming.

Notes:

*The cans need to be kept in the fridge the night before as ice-cold coconut milk and cream works best.

**You will only use half of the chocolate bark batch that you have made for the ice-cream. The rest you can keep in the freezer for extra toppings on yoghurt or smoothies.