You know the saying, “death by chocolate”? There are a few brands of ice cream named “death by chocolate” as well. Currently, I am avoiding chocolate and had a craving for some. It had been over two months since I had any. So, I finally got around to ordering some carob powder and created a new carob ice cream recipe. I started with my Rich Chocolate Ice Cream Recipe (which should be named, “death by chocolate”). Then I made it a little richer to make up for the lack of chocolate. I love it and so does my chocolate loving husband! If chocolate keeps you awake at night, note that you can eat this any time because carob does not contain caffeine.
This carob ice cream recipe is the closest to chocolate I have ever had! If you prefer the healthy alternative to chocolate, (carob contains fiber and has no caffeine), I'm sure you'll appreciate its richness.
Ingredients:
- 1 3/4 cups non-fat milk
- 3/4 cup gluten free carob powder*
- 2 large eggs
- 4 large egg yolks
- 7/8 cup heavy whipping cream (or half & half or 1/4 cup egg yolks)
- 1 teaspoon pure vanilla extract
- 3/4 cup + 2 tablespoons granulated sugar
Instructions:
- In a medium-size saucepan, warm milk.
- There are two method of mixing, a food processor or in a bowl using a handheld-immersion blender. Using either method, combine carob powder, eggs, and egg yolks.
- Add warm milk slowly to temper the eggs.
- Measure heavy cream and whisk in vanilla. Add this mixture to the milk/egg/carob mixture.
- Transfer everything to the saucepan, add sugar and stir. Cook over medium heat and until the mixture coats the back of a wooden spoon.
- Cover the pudding and cool in the refrigerate until cold about 2 hours or more.
- Use your ice cream machine according to the manufacturer's instructions.
- You can immediately serve your carob ice cream in its soft-serve form or add to an air-tight container and freeze for future use.
- To defrost the full amount of ice cream, warm it on high in the microwave for 15 to 20 seconds; or leave it out at room temperature for 15 to 20 minutes or until soft. The smaller the amount, the less time it takes to defrost.
Tips
*If you are intolerant to gluten, check with the manufacturer whether their carob powder is free of gluten or at least tested or made in a gluten free facility using safe gluten free ingredients.
*Feel free to use less carob powder, if desired.
Hi Carla, do you have to use non-fat milk?
Mena,
You can use a higher fat milk, but then you should replace some of the cream with milk. If you don’t it will be way too rich. Another option is to omit two of the egg yolk if you use whole milk.
I can’t make any promises if you use almond milk or another dairy-free milk, but it should turn out okay. I have made a chocolate almond milk ice cream once. It just turned out a little harder.
Carla
Carla
ok, thank you. we buy raw milk,so could i use that?
Mena,
Because raw milk is usually richer than pasteurized milk, you may wish to replace the cream with all raw milk. I haven’t tasted raw milk since I was about 3 years old. At that time I will always comparing the flavor and richness to evaporated milk. I loved it!
Let me know how it turns out.
Carla