Chocolate Almond Milk Ice Cream Recipe

Ingredients:

• 3/4 cup agave nectar or sugar (or 2/3 cup blue agave)
• 3 large eggs
• 7/8 cup unsweetened cocoa powder
• 1/2 teaspoon instant gluten-free coffee (optional)
• 2-1/4 cups raw Vanilla Almond Milk (or store-bought almond milk)
• 1/4 - 1/2 teaspoon xanthan gum (or guar gum, if corn intolerant)* (optional)

Instructions:

1. In a food processor, add 3 large eggs, agave nectar and cocoa powder (and coffee, if using); blend thoroughly.
2. Bring almond milk to a boil.
3. Add about 1 cup of the hot almond milk to the chocolate mixture in the food processor; blend for about 1 minute.
4. Add the above mixture back to the rest of the milk mixture left in the pot.
5. Cook over medium heat, stirring constantly with a wooden spoon, until mixture coats the back of spoon and you can draw a line on the spoon which remains.
6. Remove from heat and allow to cool in the refrigerator until at least room temperature.
7. Add cold mixture to your ice cream machine according to directions provided by manufacturer; or freeze as is. My machine takes about 25 minutes, but I have a 2 qt. ice cream maker.
8. If using machine: Freeze for a about 2 hours for firm ice cream; less for softer.
9. Freeze leftovers in air tight container. Thaw out for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness.
10. Top with your favorite topping.

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