Creamy Carob Ice Cream with Stevia
1 tablespoon agar agar flakes
1/3 cup water
1 (15 ounce) can full fat coconut milk (Thai Kitchen is the best for ice cream in my opinion)
1/3 cup roasted carob powder
1/4 teaspoon vanilla stevia
pinch salt
1. Combine the agar agar and water in a small sauce pan, heat on medium until it dissolves and becomes gellified.
2. Combine other ingredients in a blender, add in agar mixture and blend again.
3. Pour into ice cream maker and make ice cream according to manufacturer's instructions.
4. Put in a container and freeze until firmer.
If you don't have vanilla stevia, just add in some vanilla extract. The agar agar makes it so smooth and creamy, I would never make a vegan ice cream without it.
Source of recipe: As I stumble through this candida diet, I simply must have some ice cream. Stevia and carob are magical together. I usually make hot chocolate with carob and stevia and it always tastes so amazing, so I made it frozen this time. It's actually so good, tastes kind of like chocolate soft serve.
SO HOW'D IT GO?
I just made this recipe today. I put about four eye droper fulls of vanilla stevia. Once I had all of the ingredients mixed I put it in the fridge for four hours. I assemble my KA ice cream maker and made sure the paddle was turning. It was a bit messy to get the mixture in as it had "gelled" so I used a spatula. It was well worthwhile. I strongly suggest doubling this recipe as well, in my opinion, it only serves one ;) It took about 15 minutes to be ready, then I put the ice cream in the freezer for half an hour to firm up a bit more. It was excellent and I will be making it again! Thanks for sharing!
Is there a way to make this recipe successfully without an ice cream maker? I too am on an anti-candida diet and this sounds like a wonderful ice cream with ingredients that all work on this diet.