This delicious ice cream is so easy to make and naturally refined sugar free while being gluten free and also dairy free. If you have a nut allergy you could also leave out the nuts if desired.
Place ice cream ingredients into high powdered blender or food processor (we used a Vitamix). Blend until smooth and no chunks remain. Pour into lined loaf pan and cover with wrap while it sets in the freezer for at least 3-4 hours. Once set turn out and remove the lining. To make the raw choc ice melt coconut oil, cacao butter and the sweetner in a pan on a low setting whisking gently to incorporate them all. Bring off the stove once melted and whisk in remaining ingredients. Pour gently over the ice cream and spread with a knife to smooth out then top with some cacao nibs and bee pollen to decorate if desired. Enjoy this delicious treat and you may wish to make these into icypoles as well.