Gâteaux glacés végétaliens au citron vert

Directions

1. Turn cans of coconut milk upside down and shake. Make sure cans are upside down when opened. Set aside 1/2 cup of coconut milk. Use the remainder and add to a medium saucepan, along with sea salt, the peel of 1 lime and 1 lemon. Stir and cook over low heat for about 2 mins.
2. Whisk together the tapioca starch and the 1/2 cup of coconut milk in a separate bowl. Whisk this mixture in with the heated coconut milk. Stir over medium heat for about 5-7 minutes. Remove the mixture from heat when thick enough to coat the back of a spoon
3. Add in Zevia Lemon Lime Twist, juice from both lemons and both limes, and add liquid stevia (to taste) to the mixture. You can add some turmeric to color the ice cream (optional). Cover and place in the fridge to chill overnight.
4. Remove the lemon and lime peels from the ice cream mixture. Churn the mixture in an ice cream maker according to the instructions (roughly 20 minutes.
5. To just make the ice cream, transfer the soft serve to an airtight container and freeze for 2 hours. To make the mini cakes, scoop 2-3 tbsp of the ice cream evenly into a mold. Sprinkle some mini chocolate chips in and freeze. It helps to place the molds on a baking sheet so they hold shape.
6. For the crust, process all crust ingredients in a food processor. Evenly press down mixture in each mold with a spoon.
7. Freeze the molds for another 4 hours. Pop them out of the molds onto a baking sheet line with parchment paper. For the chocolate shell, heat the chocolate chips and coconut oil on the stove or in a small bowl in the microwave (30 sec increments on low power). Drizzle over ice cream with a spoon and zest some fresh lime over it.
8. Add faces by using melted chocolate chips at room temperature. You can use either a heat proof piping bottle or a piping bag.