Friday, November 26, 2010

Mmmmm . . . Ice Cream

Chocolate Silk

2 cans Thai Kitchen Coconut Milk
1 1/4 c. Blue Diamond almond milk -- unsweetened
1/2 t xanthan gum
4 T raw cacao powder
4 T raw agave nectar
40 drops Stevita Stevia
2 t 2x Madagascar Bourbon vanilla extract
3/4 t peppermint extract
1/2 t RealSalt

Mix it all together well, and put it to chill in your ice cream maker.  I'm going to sprinkle sliced almonds on top this time . . . and maybe some shredded coconut.

Dairy-free, refined sugar-free, gluten-free, egg-free . . . I can eat it! :o)

This would make an awesome base (omitting the peppermint extract) for all kinds of chocolate decadence. Sub orange extract, or add in chopped pecans (or praline pecans!), try coconut extract/flavoring . . . or go the fruit route by adding in fresh or thawed blueberries, raspberries, or strawberries.  I'm going to have a lot of fun with this one . . .