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Better than a Bounty!

Striking a balance is one of the keys to maintaining your motivation – for exercise and food. Liza is helping us find that balance with a delicious, dairy-free treat.

Some of us have logged a few good kilometres on the road, on our bikes, in the water. Some of us have sweat puddles from aerobic exercises. Some of us have walked and walked and walked! But it can’t be all about hard work, can it? Relax, because here’s a treat that’s delicious and easy to make. It is decadent work of ice cream!

Now, here is a testimonial from a young boy who tried this ice cream, and I was thrilled to accept the complement.

If you made this for a restaurant, you would become very, very rich!” 

If you love chocolate, love the taste of coconut milk, there’s no saying no to this



  • 450 ml full fat coconut milk
  • ½ cup raw cacao powder
  • ¼ cup muscovado
  • ¼ cup wild honey
  • ⅛ teaspoon fine sea salt
  • ⅓ cup fruity extra virgin olive oil
  • flaky sea salt, for serving


Pour the coconut milk into a deep pan over low heat. Pour in the honey. Add muscovado, salt and cacao powder. Whisk until the honey and muscovado have blended in, and there are no lumps of cacao powder. Do not let it boil, but let it come close to it. Keep an eye on it, and don’t be tempted to leave this alone.

Pour the mixture into a mixing bowl and leave it to cool for 20 minutes. Then stir well again and leave it to cool for another 20 minutes.

At this point, pour in the olive oil and mix well.

Let this cool completely. It could take between 45 minutes to 1 hour.
When completely cooled, pour it into your ice cream maker.


With an ice cream maker, follow instructions on how to prep for use then pour chocolate mixture into the maker and churn for 20 minutes, or until the mixture resembles slush.

Transfer the cream to a container, and, if you can, find a space farthest from the door of the freezer to set.

To serve, scoop and serve with your favourite olive oil and sea salt.


You will still get to enjoy the same ice cream even without an ice cream maker. Pour the mixture into a shallow freezer-safe dish and freeze. After an hour, remove from the freezer and fold with a spoon for at least two minutes. Return to the freezer and repeat the folding process two more times with a 20-minute interval in between. After the final fold, let it sit in the freezer for 4 hours.

Enjoy! And please let us know if you try this one out.

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