Method

Ice Cream
Heat the coconut milk, condensed milk, olive oil, cocoa powder, vanilla and salt together in a saucepan over medium heat.

Remove it from the heat just before it starts to boil and pour it over the chocolate in a large mixing bowl. Mix until the chocolate has melted and is smooth. Allow to cool for 30 minutes or until cool to the touch.

Whip the cream until stiff and then fold this into the cooled chocolate mixture.

Whisk the Caramel Treat and warm water together until smooth.

Pour a third of the ice cream mixture into a freezer-friendly container and sprinkle half of the pretzels on top. Drizzle over half of the caramel mixture and then pour in another third of the ice cream mixture.

Sprinkle over the remaining pretzels and add the rest of the caramel. Finish it off with the last bit of ice cream mixture and lightly run a skewer through it all to add a rippled effect. Freeze for at least 5 hours or overnight.

For the cones, melt the chocolate and butter together over a bain-marie or in the microwave. Dip the rims of the cones into the chocolate and then into the coconut.

Place them chocolate-side down onto a sheet of baking paper and allow to harden for at least 20 minutes. Store in an airtight container if you choose to do it in advance.

Remove the ice cream from the freezer about 10 minutes before serving to soften slightly. Scoop servings into the cones and garnish with mint, if you prefer.

TIP: Add extra bits of chopped pretzels on top of the scooped ice cream for some added crunch and texture.