Oh Dr. Candida has been so blessed but busy. This is a great spin on my original Vegan Ice cream. I eliminated the processed sugar and almost half of the arrowroot creating a softer and healthier product for you all enjoy! Sadly still no camera but working on it!
Vegan Ginger and Honey Ice Cream:
1 can of Unsweetened Coconut Milk
1 1/4 c plus an additional 1/4 c of Unsweetened Vanilla Almond Milk so 1 1/2 c divided
1 1/2 Tbl Chopped Ginger
1/4 tsp Ground Ginger (optional)
1/4 tsp Real Salt
1/2 c Raw Honey
1 tsp Vanilla
4 tsp Arrowroot Powder
1) Take 1/4 c of the almond milk and arrowroot. Whisk until combined. Set aside.
2) Put remaining 1 1/4 c of almond milk, coconut milk, gingers, salt and honey in a sauce pan. Bring to a boil. Turn off heat. Whisk arrowroot/milk mixture in. It will thicken immediately. Add extract.
3) Spin according to your ice cream maker’s instructions.
More to come…Thank you.