One thing both halves of Scoopsies strive for is to make delicious ice cream for everyone. We have a long way to go but we want to be able to make ice cream for any diet restriction. One of my all-time favorite ice creams is J.P. Lick's Coconut Almond Chip. Attempting this flavor using coconut cream as the base (like the vegan ice cream spot FoMu) seemed like a breeze. We we're right. This first attempt came out so creamy that most would be surprised to hear there is no dairy. We can't wait to come up with more recipes for our vegan line!
Scoopsies Coconut Almond Carob Chip (vegan)
(yields about 1 quart)
1 can (about 15 fl oz) coconut cream
1 can (about 15 fl oz) coconut milk
1/4 tsp guar powder
2 tsp cornstarch
1/4 tsp pure vanilla
3 ounces raw coarsest chopped almonds
1 cup unsweetened coconut flakes
1/2 cup coconut sugar
3 oz carob chips
1/4 cup coconut oil
(yields about 1 quart)
1 can (about 15 fl oz) coconut cream
1 can (about 15 fl oz) coconut milk
1/4 tsp guar powder
2 tsp cornstarch
1/4 tsp pure vanilla
3 ounces raw coarsest chopped almonds
1 cup unsweetened coconut flakes
1/2 cup coconut sugar
3 oz carob chips
1/4 cup coconut oil
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