Kimberly’s Really Raw Mocha Ice Cream–it Moos!
My submission to The Nourishing Gourmet Blog Chocolate Carnival is my best ice cream recipe, Mocha with Cacao Nibs.
My brother in-law Jan, bought me my first bag of cocoa nibs–raw cacao or cocoa bean ground into small bits. At the time, it was rare to find them on grocery store shelves. Today, they are at my local Whole Foods grocery as a regularly stocked item. That’s a good thing too, because this is the best ice cream I have ever tasted, much less made, and I make it often! The other special ingredient is Dandy Blend, a wonderful coffee substitute made with roasted herb roots: dandelion, chicory and sugar beet- and two roasted grains – barley.
Mocha Ice Cream with Cacao Nibs
3 TBL Organic Cocoa Powder
3 TBL Dandy Blend
3 TBL Water
2 cups Raw Cream (from grass-fed, free range cows)
1 Cup Raw Milk (from grass-fed, free range cows)
2 Raw Egg Yolks (from pasture raised chickens)
1/4 -1/2 cup Maple Syrup
2-4 TBL Cacao Nibs (depending on the size of the nibs, you may want to use less)
Mix cocoa powder, dandy blend and water in a small container (I use a beaker) until it is a thick syrup.
Put cream, milk, egg yolks, and sweetener of choice in a medium mixing bowl. Add cocoa syrup and cacao nibs. Stir and chill in freezer for 10-15 minutes. Then add to ice cream maker.
If you don’t have an ice cream maker, just stir the batter in the bowl every 10 minutes or so, until it is frozen solid.
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