![]() 1/2 cup sea salt chocolate covered almonds, roughly chopped (Trader Joe’s are my fave).They all agreed that it was the best ice cream I have ever made. Of course, I tested my rocky road ice cream on Margaret, and Morgan, and Paul. I made a creamy, milky Swiss chocolate ice cream base, swirled in a fluffy, pillowy marshmallow fluff, and studded it with sea salt chocolate covered almonds. I set out to make the best, non-dairy rocky road ice cream. And it needed to have almonds, chocolate covered almonds. It had to have marshmallow fluff, not those flavorless little rock- hard marshmallows. And then it struck me- ROCKY ROAD! Rocky road was one of my favorite ice creams as a child, but I was very particular about it. I started with a rich, decadent, dark chocolate ice cream. After I gave her the cookbook I started thinking, “What if I could make really good, dairy free ice cream? Like really good! So good that even dairy eaters would love it.” And thus began my new obsession with not just eating, but making dairy free ice cream. Our talks and critiques about ice cream led me to gift Margaret an ice cream cookbook. I have a friend, Margaret, who shares my love for ice cream. To serve, remove the ice cream from the freezer and set it on the counter for 15 minutes before scooping.This dairy-free, rocky road ice cream is everything my childhood dreams were made of.Fold into the optional mix-ins, then press a piece of plastic wrap directly on top of the custard and freeze for 6 hours, or until firm. Pour the chocolate custard into the chilled loaf pan and freeze for 1 hour. Transfer the mixture back to the blender and add the cocoa powder, vanilla, cinnamon, lemon juice, chili powder, cayenne, and sea salt.Remove it from heat and stir in the chopped chocolate until fully melted and incorporated. Pour the cashew milk into the saucepan. Set the saucepan over medium heat and whisk until the gelatin has dissolved completely. Blend on low for 30 seconds, then on high for 1 minute, until the cashews are completely ground and the mixture is smooth. Drain and rinse the cashews well and add them to the blender. Place the remaining 1 1/4 cups of water in a blender with the maple syrup.Pour 1/4 cup of the water into a saucepan and sprinkle the gelatin overtop.Soak the cashews in a bowl of warm water for 2 hours.Place a loaf pan in the freezer to chill.1/4 cup mini chocolate chips (these are dairy and soy free).1 1/2 teaspoons unflavored powdered gelatin. ![]() 2 1/2 cups raw cashew pieces (about 370 g).You can easily make a batch of homemade honey marshmallows beforehand. I use a natural and gluten-free brand of marshmallows called Elyon for ease, but it contains sugar. Plus the almonds add a bit more spice to compliment the cinnamon and chocolate. These mix-ins take the ice cream to another level with the added crunch and sweetness. I like to add small marshmallows, mini chocolate chips, and chopped Spiced Candied Almonds. You can omit the mix-ins and just use the base to make a delicious chocolate ice cream, but I highly suggest using them to create that beloved rocky road taste. ![]() It scoops like a dream, and doesn't require an ice cream maker! Just blend and freeze. Both of those ingredients, plus adding lots of air to the “batter” by the use of a blender, prevent it from getting icy in the freezer. The cashew milk, in addition to the small amount of gelatin added to the mixture, makes this ice cream wonderfully creamy. I tired of coconut-tasting ice cream from the coconut milk, so I switched to cashew milk for this one. I remember going on special little outings with my mom and she would get one for us to share as a treat. My favorite candy bar as a child was a Rocky Road bar so I naturally gravitated to making this a dairy-free rocky road ice cream. I also forgot just how wonderful and easy homemade ice cream can be. Unfortunately, my gut has not been fond of that. Over the past year, I've slipped and taken to buying regular ice cream or frozen yogurt. ![]() That's why you can find a good handful of dairy-free ice cream recipes in my first book Against all Grain(Mint Chip, Chocolate Frozen Yogurt, and Vanilla Bean), as well as a few on my blog. I dub it Mexican Dairy-Free Rocky Road Ice Cream instead. The marshmallows are swirled in, as opposed to melted on top of a mug, and crunchy almonds throughout. The subtle spice of cinnamon, chile, and cayenne peek through the full and deep chocolate flavor. I wanted to title this Mexican Hot Chocolate Ice Cream, but that seems like an oxymoron. It tastes like a warm cup of Mexican Hot Cocoa, in a deliciously refreshing ice cream form. ![]()
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