Makes 1 quart
For chocolate lovers only, this diary-free, sugar-free delight is much lower impact than commercial ice creams (even the dairy-free varieties). Using raw cocoa powder insures you can even take advantage of its famed anti-oxidant properties. Okay, okay... I'm not saying it's healthy, but by far a better choice for you and your kids.
2 cups cashews or macadamia nuts, soaked in water to cover 30 minutes, drained
2 cups unsweetened oat milk
3/4 cup agave nectar
12 tablespoons unsweetened cocoa or carob powder, preferably raw and fair-trade
2 teaspoons vanilla extract
Pinch salt
Variations on the Theme:
Chocolate Mint: add 2 teaspoons peppermint extract
Chocolate Chocolate Chip: add 1 cup chocolate chips or cocoa nibs after chilling
Mexican Chocolate: add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
Mocha: add 1 tablespoon finely ground coffee beans
Nutella: add 1 tablespoon almond or hazelnut extract
Blend all the ingredients in a food processor or high speed blender until smooth; you may need to blend for 5-8 minutes to get it really creamy. (Additions like chocolate chips, nuts or other chunky items can be stirred in after chilling.) Scrape the sides of the bowl with a spatula as you go. You can taste it now too, adding more sweetener or flavorings, if desired.
Transfer the batter to a covered bowl and refrigerate for 1-8 hours (you can also freeze it for 30-40 minutes) until well chilled. Add any chunky additions at this point (soft cookies can be added to the machine as it's running).
Pour the cream mixture into an ICE-COLD ice cream maker and freeze according to manufacturer's instructions. Serve immediately or freeze for later. If frozen, thaw at room temperature for 10-15 minutes before scooping.
©2008 Copyright Alison Anton - All rights reserved.