Wednesday, July 25, 2012

Paleo Chocolate Ice Cream


I apologize for my absence, but I'm writing from a nice little get-away to Montreal. I'm starting to get a little twitchy to get back into the kitchen come Friday, but am loving the good food and gorgeous city. Haven't been here in 10 years!


Before leaving home I did make a little treat that I wanted to share; I purchased The Spunky Coconut's Dairy-Free Ice Cream Cookbook and naturally had to put it to the test. I love Kelly's two other cookbooks and would now highly recommend all three. While no 100% paleo (she does use some legumes in her cooking, for example) all of her recipes are free of gluten, grains, dairy, soy, casein and refined sugar.

Some of the ice cream recipes in the new book call for agave, but you could clearly sub with a different natural sweetener if you take issue with agave. Today's chocolate ice cream, however, is naturally sweetened by dates yet is honestly 100% decadent and delicious. I served it up to four kids and two adults and none had the foggiest idea they were eating a healthier, homemade treat.

Paleo Chocolate Ice Cream
adapted from The Spunky Coconut Dairy-Free Ice Cream Cookbook

2 cups coconut milk
10 pitted dates (soaked in water if dry)
1 cup cashew milk (I used unsweetened almond)
1/3 cup unsweetened cocoa powder
1 tbs. vanilla extract
1/2 tsp. xantham or guar gum

Combine coconut milk and dates in a high-power blender and process until smooth. Add remaining ingredients and mix well. Chill in refrigerator or freezer for at least an hour before putting in ice cream maker and following manufacturer's directions.

This ice cream's texture improves after about an hour of being put in the freezer. Great, scoopable texture and rich flavor!

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