I love love love Nice Blocks, in particular, the chocolate/coconut flavour. I recreated it last night with this combination:
- 1 240 mL tin coconut cream*
- 2 heaped tbsp dutch process cocoa powder
- 1.5 tsp vanilla essence
- 2 lg tbsp honey
Whisk ingredients together in a freezer-safe container. You want to almost whip some air through it so it will freeze into nice fluffy ice cream. Put it in the freezer for about 3 hours.
If you have an ice cream maker, I’m jealous – use that.
The mixture will freeze more quickly in a wide shallow container – i.e, if the liquid is spread over a greater area.
*I used homebrand coconut cream, which is more like coconut milk than cream, it’s thinner. The more expensive brands of coconut cream tend to have a thicker creamier consistency but this doesn’t really matter.