Last year, I was thrilled to find out that I had won first place in Healthline’s healthy holiday dessert contest. I was doubly excited when I found out that I would be receiving a big amazon gift card. Of course, along with this excitement came a bit of a baffled feeling as I was faced with the big decision of what to use this card for in the big world of Amazon. It took me many months, but I finally decided to purchase something I’ve been wanting for quite a while – an ice cream maker! I knew I wanted to use this fancy machine to make, not just ice cream, but a healthier take on traditional ice cream.
Since I don’t often drink milk, I started with my favorite dairy alternative, almond milk. Not so certain how to go about making ice cream with almond milk, I did a little bit of googling and settled on a tasty chocolate ice cream using this recipe. As usual, I wanted to kick it up a notch, so I added in some Lapsang tea for a cool smokey flavor. The result was sort of a cross between a gelato and ice cream in a winter meets summer dessert. It made for an oh so tasty late night snack that some friends and I ate every last bite of, leaving us with satisfied stomachs and some good ol’ fashion midnight giggles. Here’s how to make this healthy and delicious ice cream that won’t spike your blood sugar…
2 1/4 cups almond milk
2/3 cups blue agave
1 cup unsweetened cocoa powder
1 tbsp Lapsang tea
In a food processor, add eggs, agave and cocoa powder and blend thoroughly. In a saucepan, add almond milk and Lapsang tea, cover and bring to boil. Remove from heat and strain and discard tea from almond milk. Add 1 cup of almond milk to the food processor and blend. Pour mixture in food processor back into saucepan with remaining almond milk and stir continuously over medium heat until mixture coats back of spoon. Transfer to a bowl and place in refrigerator and cool to room temperature. Remove from refrigerator and add mixture to ice cream maker, following instructions for your particular machine. Mine makes ice cream in 25-35 minutes. Scoop out and serve.