Eat Smarter! Ice Creams by Brown Carrie

Author:Brown, Carrie [Brown, Carrie]
Language: eng
Format: epub
Published: 2013-12-28T23:00:00+00:00

Jiving Java Choc Chip

1 cup / 8 fl oz. almond milk, unsweetened vanilla

6 oz. / 170g whole coffee beans

5 ¼ oz. / 150g xylitol

1 tsp. sea salt

½ cup / 4 fl oz. heavy (double) cream

1 ½ cups / 12 fl oz. thick coconut milk

1 tsp. vanilla extract

2 ½ oz. / 75g vanilla 100% whey protein powder

½ tsp. guar gum

2 oz. / 55g cocoa nibs

In a pan, bring the almond milk, whole coffee beans, xylitol, sea salt and cream to the boil over a medium heat. Stir. Remove from the heat, cover and leave to steep for an hour.

Strain the coffee-infused milk through a sieve to remove the beans.

Place the thick coconut milk into a blender with the coffee-infused milk, and the vanilla extract, and blend for 10 seconds.

Turn the blender to low speed, and while the blender is running, add the whey protein powder, then the guar gum, through the opening in the lid, and blend for 5 seconds. Do not over blend.

Pour the ice cream mix into a bowl, cover, and place in the ‘fridge for at least 8 hours, preferably overnight.

Read the churning and freezing section on page 23, and freeze the ice cream in your churner according to the manufacturer’s instructions. It typically takes between 20 – 30 minutes to freeze.

Once the ice cream has frozen to a soft-serve consistency in the churner, pour the cocoa nibs through the opening in the top of the churner and churn until mixed through.

Quickly transfer the ice cream from the churning bowl into your pre-chilled container, and place in the deep freezer for at least 8 hours, preferably overnight.

Note: because of the extra sweetener required for this flavor, the ice cream does not freeze as hard as most. If you can store it in a deep freezer instead of your ‘fridge / freezer, I would recommend that you do so. Be very fast when taking it out of the freezer to serve.

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