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Chocolate Malt Ice Cream
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Description
This non-dairy and agave-sweetened ice cream is a guilt-free treat.
Ingredients
- 3 cups Natural Non-dairy Creamer (Silk Or Wildwood)
- 10 Tablespoons (155 Ml) Agave Nectar
- 2 ounces, weight (55 Gm) Unsweetened Chocolate, Finely Chopped
- ⅓ cups Cocoa Powder
- ⅔ cups Malt Powder
- 1 pinch Salt
Preparation
In a small saucepan, heat the agave and unsweetened chocolate over the lowest heat possible, stirring constantly until the chocolate is melted.
Transfer this to a large bowl and sprinkle the cocoa powder over the melted chocolate and stir it until it’s incorporated.
Put one cup of creamer into a blender with the malt powder and salt; blend.
Whisk the malt/creamer blend into the agave/chocolate blend, and then mix in the rest of the creamer.
Chill this for at least 3 hours, if not longer.
Freeze in your ice cream maker according to the manufacturer’s instructions.
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2 Comments
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porquepig on 11.27.2010
I think most non-dairy creamers contain soy, so if you’re looking for something that is both dairy-free and soy-free, this recipe may not work. Maybe try using coconut milk?
My husband is allergic to both dairy and soy, so we usually have to stick to sorbet.
sarahb on 6.5.2010
Thank you! I am on a dairy free/soy free diet while nursing my son and have been having an ice cream craving for the longest time. I thought I was just going to have to wait it out, but this will save me! Where would I find Agave nectar? Whole Foods?