ice-cream kek.

Topped with vegan cookie and turkish delight

As I've previously mentioned, Ric is a sucker for all things sweet and dessert is his area of expertise. It's great because he puts all the labour into the sweet-treats and I get to pawn them off as (not-quite-but-almost) my own on the blog *ahem*.

This was supposed to be home-made "Unforgettable Chocolate Ice-Cream" courtesy of the Vegetarian Kitchen* but its consistency was a bit more "ice" than "cream" so we cut it into cake pieces instead.

It's super rich and has a Kahlua-like flavour to it. What's fun is that you can literally chuck anything into the base mixture...jelly-tots, jelly-bellies, chocolate-chips, chilli etc.

Ingredients

• 1 can coconut cream
• 1 can coconut milk
• 1 cup soya milk
• 3 tbsp cocoa powder
• 3 tbsp coffee granules (or coffee liquer)
• 0.5 - 1 cup crushed nuts (or jelly-tots, jelly-bellies, chocolate etc)

Note- the mixture has to set for about 5-6 hours so prepare it a long time before serving. Although, if you don't, then it comes out a bit like a mousse so this is not really a "note" that needs to be stringently followed.

Combine all the ingredients, but for the crushed nuts, in a blender...and blend.

Stir in the nuts, pour the mixture into a freezer-proof container and leave to set for about 5-6 hours depending on your desired consistency.

* Thanks again Mellissa Bushby.

~BRAIN-FREEZE~