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