Dairy Free Chocolate Ice Cream with roasted almonds and a touch of mint. I had some mint agave syrup in the freezer from some mint ice cream I made this summer. It gave it just a hint of mint flavor.
Dairy Free Chocolate Ice Cream
3/4 cup brown rice syrup
3/4 cup agave (I used about 1/4 cup mint agave syrup I made for some mint ice cream in the mixture)
2/3 cup cocoa powder
1/4 c whole grain flour
1/4 tsp sea salt
1 1/3 cup non diary milk
3 TB egg replacer with 1/2 cup non dairy milk, whisked well
1 TB vanilla extract or seeds from 1 vanilla bean
1 qt So-Delicious coconut milk creamer
Coconut cream from one can of coconut milk
about 1/2 cup rough chopped raw almonds, lightly toasted in saute pan.
In medium saucepan combine sugar, cocoa, flour and salt, stir in milk and egg replacer. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat, stir in vanilla, creamer, and coconut cream. Refrigerate until cold and mix in ice cream freezer. Add the roasted almonds after ice cream begins to get thick. Makes about 2 quarts ice cream. This mixture made a little more than the ice cream machine holds, darn, we had to drink some rich chocolate shake.
I served it over sliced bananas and added about a tablespoon of the cherry syrup from the warm cherries and maple syrup mixture I made for breakfast this morning with a couple cherries.
This is a decadent tasting dessert without the guilt. One of Michael Pollan's Food Rules is: "You can have all the junk food you want if you are willing to do the work yourself." I don't think I'll ever look at ice cream in a package and wish I had some again.
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