For the pralines:
1 cup 80% dark chocolate, chopped
½ cup coconut oil
2 tablespoons pistachios, chopped
2 tablespoons almonds, chopped
For the ice cream:
4 cans Coconut Milk
4 egg yolks
2 large whole eggs
½ cup raw honey
4 tablespoons vanilla extract
2 tablespoons fresh cherries, stemmed, pitted and chopped
2 tablespoons fresh blueberries
Makes: 4 to 5 servings
Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the ice cream maker as per manufacturer’s instructions.
Using a double boiler over medium heat, melt together the dark chocolate and coconut oil. Add the chopped pistachios and almonds and then stir regularly until smooth. Remove the mixture from the heat and using an offset spatula, spread the mixture onto the cookie sheet, about ¼ of an inch thick or as desired. Set aside to cool. Once the chocolate has set, cut it into bite sized chunks and then place it in a tight sealed container. Keep chilled until needed.
In a medium sized bowl, mix the coconut milk, egg yolks, whole eggs, honey and vanilla. Put the mixture into the ice cream machine and follow instructions until the ice cream is formed.
In a medium sized bowl, mix together the pralines and berries. Fold the mixture into the ice cream and mix until just incorporated. Serve immediately or transfer the ice cream mixture into a tight sealed container and keep frozen until served.