MOCHA ICE ‘CREAM’

Place all the ingredients into a small saucepan.

Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.

Take off the heat, then pour into a container and use a hand-held blender to blend for 30-40 seconds.

Leave to cool.

Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.

When chilled, the ‘cream’ will set softly.

When chilled and set, the ‘cream’ can be whipped to produce the consistency you desire, from a light and airy single cream consistency or continue to whip to reach a double, or thicker cream.

Put the chilled ProZero Chocolate flavour whipping ‘cream’ into a bowl and use an electric hand-held whisk to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.

Add the sugar and coffee granules and stir well.

Pour the mixture into a suitable container and place in the freezer for about an hour or until it is chilled and ice crystals are beginning to form around the edges.

Remove from the freezer

Using a fork or wire whisk, quickly beat the ice ‘cream’ to break up the ice crystals and stir in the Vitabite chunks.

Place the ice ‘cream’ back in the freezer to set solid for at least 3 hours.

Pour the chilled ProZero Chocolate flavour whipping ‘cream’ into a large bowl and whisk until light and airy.

Add the sugar and coffee granules and stir well.

Pour the mixture into the machine.

Remove from the freezer.

Follow the instructions for your machine, and churn until the ice ‘cream’ is thick and frozen then add the Vitabite chunks and continue to churn until they are mixed through.

The ice ‘cream’ can be eaten straight away or transferred to a suitable container and stored in the freezer.