Coconut Cocoa Soy Sauce Ice Cream Scoop

Name: Coconut Cocoa Soy Sauce Ice Cream Scoop
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 480 g low-gluten flour; 20 g Cocoa powder; 45 ml June Fresh 10g Light Salt Premium Original Soy Sauce; 205 g Coconut oil

A homemade recipe for Coconut Cocoa Soy Sauce Ice Cream Scoop, combining low-gluten flour, cocoa powder and coconut oil; baked until golden and fragrant. Simple ingredients, satisfying homemade flavor.

1 hrNewMedium Baking Bake Bitter

Instructions

1
Prepare the ingredients: 500 grams of low-gluten flour, 20 grams of cocoa powder, 205 grams of coconut oil, 10 grams of June Fresh light salt, and 45 milliliters of premium original soy sauce.
2
Sift the cake flour and then put it into the mixing bowl.
3
Pour in 20 grams of sifted cocoa powder.
4
Mix the dry ingredients evenly.
5
Pour in 45 milliliters of June Fresh 10g light salt premium original soy sauce.
6
Pour in 205 grams of coconut oil.
7
Mix all the ingredients evenly until there is no dry powder.
8
Use an ice cream scoop to scoop out the shape of the ice cream and place it on a baking tray.
9
Preheat the oven to 150°C and bake on the middle-lower rack for 30 minutes.
10
Take it out and let it cool after baking.
11
Ice cream balls that don't melt, one bite combines cocoa and soy sauce for a new taste sensation.