Flawless Carob-walnut Coconut Ice Cream

I think this is one of the best things I’ve ever created.

I’m not being hyperbolic, this is flawlessly flavoured and perfectly scoopable. It’s not icy and you should do everything I say.

Carob isn’t a substitute for chocolate in my mind, it’s its own thing.

This recipe is foolproof and you can adapt the flavours as you see fit. Some might like to make a coffee ice cream, some may like to swap out the carob for 1/4 cup of cocoa, some may like to add cacao nibs or chocolate chips. This doesn’t deliver instantaneous gratification as it takes time to prepare, but once the ice cream is made then you get the instantaneous gratification of helping yourself whenever you may please – which if you’re me is ‘always’. I really, really, reeeeeeeeeally like ice cream.

You’ll need an ice cream maker with a freezy bowl. These cost about $20 from any department store.

Full credit to the ‘foolproofness’ goes to Max Falkowitz who really, really put his back into creating the solid structure of this ice cream. Thanks Max!

OK here it is, those are cacao nibs atop, though I prefer it plain 🙂

IMPORTANT: I only use Family Choice coconut cream and Family Choice coconut cream light for this recipe, it’s the only brand I’ve found to perform consistently. I personally found the organic brands to be too full of coconut oil, which messes with the consistency.

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INGREDIENTS:

2 & a half tablespoons carob powder, sifted
1/2 cup coconut sugar (use any sugar you like, I prefer this for its caramel flavour and low GI-ness)
1 & 3/4 cup light coconut cream (not solid)
1 3/4 cup solid coconut cream
1/4 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup walnuts
1 tablespoon of bourbon, Scotch or Irish whiskey (optional, though it does stop the ice cream from becoming too firm. I omitted this.)

INSTRUCTIONS:

On low heat add carob powder to a pan and slowly add some of the coconut milk to form a paste. Then stir through the rest of the coconut milk (this is to reduce lumps). Add all other  ingredients except for vanilla and walnuts. Slowly stir over heat until all ingredients have thoroughly melted together – no need to boil. If there is any oil that assembles at the top of the mixture do your best to remove this using a spoon as it will interfere with the outcome. Remove from head and blend for 30 seconds in a blender or food processor. Sit in fridge until very cold (about 4 hours).

Add chilled mixture to an ice cream maker bowl (ideally one that’s been frozen for 24 hours) and churn according to manufacturers instructions (30 minutes in my case). Transfer to an airtight container and chill in freezer until ready to scoop. (Approximately 5 hours).

P.S. You could enjoy this with chocolate sauce or just as-is.  I prefer it as-is but just in case you wanna try a sauce my mother’s chocolate sauce recipe is: 1/2 cup water, 1/2 cup cocoa, 1/2 cup sugar, dash of vanilla. Blend sugar and cocoa in a pan until all lumps have been ground away. Slowly drizzle in water while stirring, heat until mildly simmering, take off stove, add in a dash of vanilla and pour the chocolate sauce – hot – over your ice cream.

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