DAIRY FREE GLUTEN FREE ICE CREAM BRANDS RECIPES

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BLACK FOREST ICE CREAM, VEGAN, DAIRY-FREE, GLUTEN-FREE



Black Forest Ice Cream, vegan, dairy-free, gluten-free image

vegan, dairy-free, gluten-free

Provided by Active Vegetarian

Yield 500

Number Of Ingredients 8

400 ml pure organic coconut cream (no added guar gum)
125 g 3/4 cup pure maple syrup
50 g 80% dark chocolate (broken into bite-size pieces (we used giddy yo chaga))
25 g 1/3 cup cacao powder
1/2 tsp cardamom powder (optional)
pinch of Celtic sea salt
1/2 tsp agar agar
½ to 1 cup frozen or fresh pitted cherries ( coarsely chopped)

Steps:

  • Freeze ice cream maker bowl in the freezer for 24 hours if possible (or overnight if you are short on time) prior to ice cream making.
  • Place coconut milk, maple syrup, chocolate, cacao powder, cardamon and salt into a pot and bring to a simmer. Whisk the mixture continuously until chocolate pieces are dissolved and all ingredients are combined-about 5 minutes.
  • Next using a whisk, mix in agar powder and allow to simmer for one more minute. Remove the pot from the heat, and let it cool for 5 minutes.
  • Place the ingredients in a blender. Purée on high and pour into a large glass jar.
  • Transfer mixture to the refrigerator to chill completely.
  • Once chilled, add the mixture to an ice cream maker and follow the manufacturer's directions for churning. When the churning process is a couple of minutes from being complete, add ½ to 1 cup coarsely chopped cherries.
  • You can have perfect ice cream after about 30 minutes in the Cuisinart ice cream maker. Transfer leftover ice cream to a glass jar or other freezer-safe container and keep it in the freezer for a couple of weeks.

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