Bitcoin Beans Colombian Cacao and Hodl Butter Ice Cream
Serves 4 | No white sugar, no processed ingredients
INGREDIENTS
∙ 80g Bitcoin Beans 100% Colombian cacao
. 1 healthy table spoon of Hodl Butter @Oshi (推し)
∙ 400ml full-fat coconut milk (canned, unsweetened)
∙ 4 tbsp raw honey or pure maple syrup - @SweetSats
∙ 2 ripe bananas, frozen and sliced
∙ ½ cup raw cashews, soaked 4hrs and drained
∙ 1 tsp pure vanilla extract (alcohol-free) @Kidwarp’s Vanilla Shop
∙ 1 pinch of sea salt
INSTRUCTIONS
1. Soak cashews – Place cashews in a bowl, cover with filtered water, and soak for at least 4 hours or overnight in the fridge. Drain and rinse well before using.
2. Freeze bananas – Slice bananas into coins and lay flat on a parchment-lined tray. Freeze until completely solid (best done the night before).
3. Melt the cacao paste – Roughly chop the cacao block into small pieces. Melt gently in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth. Do not overheat. Set aside to cool slightly.
4. Blend the base – Add the soaked cashews, coconut milk, Hodl Butter, honey/maple syrup, vanilla extract, and sea salt to a high-speed blender. Blend on high for 60–90 seconds until completely silky and smooth.
5. Add the melted cacao – With the blender running on low, pour in the melted cacao paste and blend until fully combined. Taste and adjust sweetness.
6. Add frozen bananas – Add the frozen banana slices and blitz again until thick and fully incorporated.
7. Churn or freeze – Pour into an ice cream maker and churn for 20–25 minutes. No machine? Pour into a freezer-safe container, cover, and freeze for 1 hour.
8. Stir (no-churn method) – Stir vigorously with a fork every 45–60 minutes for 3–4 hours to break up ice crystals until thick and creamy.
9. Final freeze & serve – Transfer to a sealed container and freeze for a final 2 hours. Remove from the freezer 5–10 minutes before serving. Top with cacao nibs, a drizzle of honey, or fresh berries.
TIPS
∙ 80g of cacao paste gives a rich, dark chocolate flavour — reduce to 60g for a milder taste.
∙ Medjool dates blended in work well as an alternative sweetener.
∙ For extra richness, replace half the coconut milk with coconut cream.
∙ Keeps in the freezer for up to 2 weeks in an airtight container.
To garnish why not sprinkle on some @Bitcoin Beans Nibs!
Enjoy enjoy enjoy!
Serves 4 | No white sugar, no processed ingredients
INGREDIENTS
∙ 80g Bitcoin Beans 100% Colombian cacao
. 1 healthy table spoon of Hodl Butter @Oshi (推し)
∙ 400ml full-fat coconut milk (canned, unsweetened)
∙ 4 tbsp raw honey or pure maple syrup - @SweetSats
∙ 2 ripe bananas, frozen and sliced
∙ ½ cup raw cashews, soaked 4hrs and drained
∙ 1 tsp pure vanilla extract (alcohol-free) @Kidwarp’s Vanilla Shop
∙ 1 pinch of sea salt
INSTRUCTIONS
1. Soak cashews – Place cashews in a bowl, cover with filtered water, and soak for at least 4 hours or overnight in the fridge. Drain and rinse well before using.
2. Freeze bananas – Slice bananas into coins and lay flat on a parchment-lined tray. Freeze until completely solid (best done the night before).
3. Melt the cacao paste – Roughly chop the cacao block into small pieces. Melt gently in a heatproof bowl over a pan of simmering water (double boiler), stirring until smooth. Do not overheat. Set aside to cool slightly.
4. Blend the base – Add the soaked cashews, coconut milk, Hodl Butter, honey/maple syrup, vanilla extract, and sea salt to a high-speed blender. Blend on high for 60–90 seconds until completely silky and smooth.
5. Add the melted cacao – With the blender running on low, pour in the melted cacao paste and blend until fully combined. Taste and adjust sweetness.
6. Add frozen bananas – Add the frozen banana slices and blitz again until thick and fully incorporated.
7. Churn or freeze – Pour into an ice cream maker and churn for 20–25 minutes. No machine? Pour into a freezer-safe container, cover, and freeze for 1 hour.
8. Stir (no-churn method) – Stir vigorously with a fork every 45–60 minutes for 3–4 hours to break up ice crystals until thick and creamy.
9. Final freeze & serve – Transfer to a sealed container and freeze for a final 2 hours. Remove from the freezer 5–10 minutes before serving. Top with cacao nibs, a drizzle of honey, or fresh berries.
TIPS
∙ 80g of cacao paste gives a rich, dark chocolate flavour — reduce to 60g for a milder taste.
∙ Medjool dates blended in work well as an alternative sweetener.
∙ For extra richness, replace half the coconut milk with coconut cream.
∙ Keeps in the freezer for up to 2 weeks in an airtight container.
To garnish why not sprinkle on some @Bitcoin Beans Nibs!
Enjoy enjoy enjoy!
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