Strawberry and raspberry ice-cream:
Place all ingredients in a blender and blend until smooth.
Place in ice-cream machine and follow instructions OR scoop mixture into a flat dish and place into freezer.
Take out +- ever 30minutes and beat until ice crystals are broken down. Continue until desired consistency is reached.
Preheat the oven to 160 C.
Sift all Dry ingredients together.
Using a double boiler, Melt together Coconut Oil, Chocolate and Honey.
Take chocolate mixture off of heat and beat in the eggs.
Beat in the dry ingredients until just mixed.
Pour the mixture into a greased cake pan. Bake for 20min or until an inserted skewer comes out clean.
While baking, fill a basin with cold water and ice. When the chocolate
brownie is ready, place it into the ice bath until completely cooled.
Reprinted with the permission of Halfway to Healthnut
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