Light summery fruity ice cream laced with just a hint of chocolate. What could be better than that! Yep, I’m ready for Summer after an unusually cold winter in the South.
I was trying to find something to do with leftover strawberry pulp from making strawberry syrup. Ice cream with just a touch of chocolate sounded perfect!
Living in a Corn-free Chocolate World
I’ve always been a dark chocolate fan. It’s so hard to find a corn-free version that I’ve given up on that and switched to full on 100% unsweetened chocolate. I’ve found that it’s so strong that you only need a little bit to feel indulged. You may have to add additional sweetener to whatever base you’re using to compensate, but I’ve come to prefer the rich flavor without all the sugar. In this recipe, the natural sweetness of the strawberries is more than enough for me.
Party Serving Tip
I like to use the smallest disher I have to scoop out several one inch diameter balls and pile them up in a dessert dish. Garnish with a couple of sliced strawberries and a dash of cacao nibs and you’ve got a party!
This makes for an festive party presentation. Pre-scoop all the ice cream into small one inch balls onto a baking sheet and freeze. After completely frozen, store in a freezer zipper bag. Right before serving at your party, pile up ice cream balls in individual serving bowls and garnish.
- 1 can organic whole coconut milk , refrigerated
- ¼ cup non-dairy milk (I use homemade almond/brazil nut milk.)
- 1/4 cup organic raw agave syrup or honey
- ½ tsp vanilla (I use ground vanilla bean but extract would work here too.)
- ¼ tsp sea salt
- ½ cup strawberry pulp
- 2 tbsps unsweetened chocolate, grated
- Fresh strawberries and cacao nibs, for garnish
- Mix everything but grated chocolate in a high-speed blender.
- Pour into ice cream maker and chill according to the manufacturer’s instructions.
- Five minutes before the ice cream is done, pour in the grated chocolate.
- Empty finished ice cream in a freezer container and freeze for 2 hours before serving.
- To serve, scoop into bowls and garnish with sliced strawberries and cacao nibs.
For easier party serving, pre-scoop all the ice cream into small one inch balls onto a baking sheet and freeze. After completely frozen, store in a freezer zipper bag. To serve, pull out as many ice cream balls as needed and garnish with sliced strawberries and cacao nibs.
** Update 8/31/2014 **
Check out my coconut sugar simple syrup. It’s an easy substitute for honey and agave.
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