Sunday, June 23, 2013

Burnt Almond Fudge Ice Cream

Decadent.  Deeply chocolate.  Much too good for children.

Paleo Burnt Almond Fudge Ice Cream

1/3 c. agave nectar
2 T. vanilla extract
1/3 c. unsweetened cocoa powder
2 cans coconut milk
1/2 square unsweetened chocolate, shaved with vegetable peeler
1/2 c. sliced almonds

In a 2 quart mixing bowl, whisk together agave and vanilla extract.  Whisk in cocoa powder until completely dissolved into a syrup.  Stir in coconut milk.  Chill.

Line a baking sheet with foil.  Spread sliced almonds out in a single layer on baking sheet, lightly sprinkle with cinnamon.  Bake 6 - 8 minutes in a 350F oven.  Let cool.

Pour chilled mixture into an ice cream maker.  When mixture thickens, add the chocolate shavings.

Serve with a garnish of the toasted almonds.

Nutrition information per 1/2 c. serving:
7.5 g fat
8.5 g carb
1.5 g protein