This is one of those ice-creams that are best served as a rare treat. Imagine a sweet coconut ice-cream, filled with chocolate flakes, shredded coconut and served with a hard chocolate shell, so that it is just like a bounty bar, but cold and vegan! Trust me, it tastes as good as it sounds!

You will need:

For the ice-cream:
400 ml coconut milk
1 tbsp shredded coconut
1 tbsp corn flour
1/4 cup maple syrup

Optional: waffle cone

For the chocolate:
I used Fork and Beans chocolate recipe which is made from coconut oil, cacao and maple syrup. You need something with a coconut oil base so that the chocolate sets quickly for the choc-top. You will however probably only need half of the amount of the chocolate that the recipe makes for the ice-cream.
1. Combine all of your ice-cream ingredients in a blender. When mixed, pour into a metal tray and cover with glad-wrap and place in freezer. Stir every 30 minutes until ready.
2. For the chocolate flakes: drizzle the vegan chocolate over the cold ice-cream and mix in with a whisk so that you get flakes. Put in freezer for another 30 minutes until hardened. You can also add more shredded coconut to get that "bounty" texture.
3. For the choc-top: put your ice-cream in a waffle cone like normal. Then drizzle the vegan chocolate over the ice-cream until coated. Place in fridge or freezer for 3 or so minutes so that chocolate sets. My choc-top turned out really messy, as I decided to do it on a 30 degree day: imagine dripping ice-cream and melting chocolate...


Enjoy!