Persimmon and carob ice cream with chocolate topping

First, the ice cream ingredients, persimmon, yogurt (absolutely coconut) and carob are crushed.

Put it in the molds. Just enough for 4 minis (Lekue creamy mold). Leave it in the freezer for a few hours to solidify.

Next, the couverture. In a bain-marie, melt the chocolate with the oil and the hazelnut cream.

The ice cream is coated with a little chocolate, put the almonds or whatever you want and more chocolate. I used buckwheat sprouts, which I bought and I like for the crunchy touch, but they were not listed in the ingredients.