Sunday, August 1, 2010
Chocolate Brownie Ice Cream (Cashew/Almond base)
After many failures, I have finally figured out what I would like to use for my base. As mentioned in my Mocha Latte post, I figured out that cashew milk is not only delicious, but a very simple substitute for dairy! After messing around with the ratios a LOT, I have finally decided to reveal the most successful one thus far.
(Obviously do NOT use this if you have nut allergies!)
2c. almond milk
4T. kuzu root (ground to powder)
Slowly heat the almond milk and sugar until sugar dissolves. Add kuzu powder and continue to heat until the mixture begins to thicken slightly. Make sure you are keeping control of the heat- not too hot! Pour the mixture over the cashews and allow to sit for 4 hours. Puree the mixture and strain. When straining, be careful not to push the cashew grounds through the sieve. You may stir the liquid in the strainer, but do not force the liquid through.
Chocolate Brownie Ice Cream
1qt. cashew/almond base
1/2c. vegan chocolate chips
2T. chocolate liquor
1 large brownie or 3 regular/small brownies
In a double boiler, heat chocolate chips and 1T chocolate liquor. As the chocolate chips begin to melt, add the base 1/4c. at a time. By the time you finish adding the liquid, the chocolate should be fully melted. Cool the mixture. Add remaining 1T chocolate liquor. Churn the mixture until thick. Fold chunks of brownie into the ice cream and transfer to freezer-friendly container. Freeze until firm and enjoy!
This ice cream is delicious when paired with a glass of shiraz.