Chocolate Ice Cream

January 13, 2017
Tags
Course
Equipment
High Performance Blender
Nut mill or Coffee Grinder

A smile in a scoop!

Ingredients

  • 1 Cup
    ECO Ecuador Cacao Nibs, milled to a fine powder
  • 1 Cup
    ECO Carob Powder
  • 8 Tablespoons
    Coconut Syrup
  • Pitted Medjool Dates
  • 4 Cups
    Water
  • 1 Cup
    Cashews

Instructions

  1. Mill the Cacao Nibs to a fine powder, set aside.

  2. In blender, blend the Cashews with water to create cashew milk.

  3. Add in remaining ingredients and blend well.

  4. Pour into an ice cream maker or a freezable container with a lid and freeze.