Strawberry Ice Cream Chocolate Toffee

Alkaline Neutral Recipes
Diary/soy/gluten/wheat free

Ingredients: ice cream;
2 cups brazil & walnuts
1 can coconut whipping cream (I use Biona)
1/2 cup agave
1 tsp vanilla

Caramel toffee:
2 tsp coconut oil
1 tsp cacoa powder
1 tsp agave
2 tsp date syrup

Step 1) Soak walnuts and brazil nuts in boiling mountain water for 5-15 mins, then rinse well in mountain water

Step 2) Blend all of the ice cream ingredients together, then pour the mixture in to a bowl/container and cover

Step 3) Freezer for up to 2 hours

Step 4) For the caramel chocolate sauce, mix all of the ingredients together until smooth, using a spoon, drizzle the chocolate sauce over the ice cream

Best served in the garden on a sunny day…