Sunday, March 06, 2011

Frozen Chocolate Cream

I use pure raw cocoa powder, which is available at most good health food stores. This frozen treat is very smooth and creamy, has a wonderfully pleasing chocolate flavor, and may fool many - it is free of eggs, casein/lactose, soy, nuts, peanuts, wheat, and gluten.

Wire whisk
Large metal spoon
Large glass bowl
Plastic storage wrap
Ice Cream/Frozen Yogurt Maker (Cuisinart)
Freezer-safe storage container
    3 cups water
    1-1/2 cups cane sugar
    1/3 cup Vance's DariFree powder
    1/3 cup 100% pure cocoa powder (verify soy-free)
    1 tablespoon pure olive oil, or oil of choice
    1/2 teaspoon pure vanilla extract
    1/8 teaspoon sea salt
    1. Pour water into medium saucepan; whisk in cane sugar.
    2. Place saucepan over medium heat; cook until very hot (not boiling), stirring occasionally.
    3. Using wire whisk, beat in DariFree powder and pure cocoa powder; whisk until completely smooth.
    4. Whisk in olive oil, pure vanilla extract, and sea salt.
    5. Bring to a slow boil; whisking frequently; remove from heat.
    6. Immediately, pour mixture off into large glass bowl to cool. Once mixture is cooled to room temperature, cover bowl tightly with plastic; refrigerate until chilled throughout (at least 6 hours).
    6 to 24 hours later
    1. Prepare ice cream maker according to manufacturers instructions.
    2. Pour chilled cream mixture into ice cream maker; process according to manufacturers instructions (usually about 20 to 30 minutes).
    3. Scoop soft-serve cream from maker into freezer container (preferably of just slightly larger volume); place in freezer until evenly chilled, about 6 hours (or eat as soft-serve immediately)!

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