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Chocolate Almond Butter Nice Cream Swirl Two ways

These little swirls have been my lifesavers for the last years when I have been studying for my law degree. I literally can’t image my life without nice cream anymore. When I have to work for long hours, then there are two things that have helped me. First one is matcha latte and the second one is nice cream. When I have had one of those two things, then I always feel like I can keep going for hours.

Since I never buy ice cream or chocolate from the store, then this quick dessert has been my kind of quick chocolate. However, a few years ago I would probably say that this isn’t sweet enough. Over the last five years I have been working on my sugar addiction and now I can say that this swirl is perfectly sweet. You might already know that I’m a big sweet tooth. This nice cream satisfies my sweet tooth completely. If I could choose only one frozen dessert that I could eat the rest of my life, then I would choose this nice cream.


Serving: 2 jars

Time: 15 minutes


Coconut Whipped Cream:

  • 400 g organic tinned coconut milk (Refrigerate overnight and use only the firm part, the choice of coconut milk or cream is very important. There are many brands which have many additives or thickeners. That might be the reason why it doesn’t separate even after weeks in the refrigerator (so try to choose more natural ones). After chilling, you should get liquid and thickened cream like cream cheese on top.
  • 1/4 tsp grounded vanilla bean (or vanilla seeds)

Raspberry (or Blueberry) Cream Layer

  • ½ cup frozen raspberries (option 2:  ½ cup blueberries)
  • ½ cup frozen mango
  • 2 ice cubes
  • 1-2 tbsp coconut milk (or cashew milk)

Chocolate Nice Cream Layer

  • 1 frozen banana (try to freeze extra ripe bananas)
  • 2 ice cubes
  • 1-2 tbsp coconut milk (or cashew milk)

For serving: 2 tbsp almond butter, 1 tsp cocoa nibs, 2 tbsp frozen raspberries or blueberries


  1. Make the coconut whipped cream.
    • Chill coconut milk in the refrigerator overnight or more. (Make sure that you don´t  shake the can to encourage separation of the cream and liquid).
    • The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
    • Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (for example, use in nice cream).
    • Put hardened cream in your chilled mixing bowl. Whip on high for 10 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add ¼ tsp vanilla.
  2. Blend all the raspberry (or blueberry) cream ingredients (you need a food processor that can blend ice). Set aside.
  3. Blend all the chocolate nice cream ingredients. Set aside.
  4. Build your layers. Put the chocolate and raspberry (or blueberry) cream with almond butter, raspberries (or blueberries) and coconut cream into the jar. Decorate with raspberries and cocoa nibs.
  5. Serve and enjoy.




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