Cooking Instructions
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Step 1
In a small bowl, whisk together
Unsweetened Cocoa Powder (1/4 cup)
,
Coconut Oil (1/4 cup)
, and
Honey (2 Tbsp)
until combined. Set aside.
Step 2
In a separate, small, bowl, mix together
Graham Cracker Crumbs (1/3 cup)
,
Coconut Oil (1 Tbsp)
, and
Salt (1/2 tsp)
until the oil has saturated all of the crumbs. Set aside.
Step 3
In a medium bowl, whisk the
Cream Cheese (1/3 cup)
,
Whipping Cream (1 cup)
, and
Vanilla Bean Paste (1/2 Tbsp)
until stiff peaks occur.
Step 4
Take half of the prepared chocolate sauce and add to the cream cheese mixture along with the
La Lechera® Sweetened Condensed Milk (1/2 cup)
and fold until incorporated and the batter starts to look looser.
Step 5
In a freezer-safe container, layer the ice cream batter with the chocolate sauce and graham cracker crumbs alternately until all the batter has been used. Cover and freeze for at least 5-6 hours.
Step 6
When frozen, scoop into serving dishes.
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