I like in the Bible when God made things, like, say, the Universe, trees, planets, animals, humans, etc, and called it, "Good."
I am not God. I know you knew that but I just wanted to make sure no one else thought I was throwing such a claim out there.
I know I wrote about it at one point over the last 6 years, but I think it's quite possible that the fruit on the tree of the knowledge of good and evil was likely cherries. I mean, really, what could have been that good that Eve just had to have a taste? I mean, maybe a peach tree? But probably cherry, I'm guessing...
Anyway, I did create black cherry dark chocolate ice cream tonight...and it was SO GOOD! Which is why I snapped pictures, after the fact (like, I fished the can and bag out of the recycling bin and trash...), and told my husband it was blog worthy.
In fact, in his words, "Wow! This rivals Sebastian Joe's Raspberry Chocolate Chip!" And let's just say, coming from my husband, such a statement is a big freaking deal. It is his all time favorite ice cream flavor from his all time favorite ice cream parlor...and my quick throw together tonight, induced by a monthly craving, gave his fave a run for its money.
Here you go:
- 1 can organic full fat coconut milk
- 1 10 ounce bag frozen organic dark sweet cherries, I used Earthbound Farms
- 2 to 3T agave nectar
- 1/2 tsp pure almond extract
In a blender or food processor, combine all of the above items on high until smooth. Pour into your pre-frozen ice cream maker and let churn for about 15 to 20 minutes.
In a glass measuring cup, combine 1/3 cup dark chocolate (I used chips...you could use some of your secret chocolate stash in your cupboard, back there behind the good china or wherever you hide it...) and 1 T butter (you could use coconut oil I would guess but I always use butter when it comes to making my fudge sauce). Microwave for about 30 seconds until chocolate and butter mix smoothly. Remove from microwave. Add 1 tsp dark cocoa powder. Stir. Add 1 tsp vanilla extract and 1 to 2 tsp of almond milk. Stir until smooth. *(Can be dairy-free/vegan if you skip the butter and use coconut oil instead...)
By the spoonful, add semi-cooled chocolate mixture to the churning ice cream so it swirls in and becomes "chips," if you will. If it's too hot, the mixture won't become chips but will mix right in...make sure you add the chocolate when your ice cream is almost done and set up...
Umm. It was awesome!
|Even Em liked it, and she hates coconut milk! I think the almond extract took the coconut flavor away.|
|This was a last minute treat so the lighting isn't great, but Em, who is 10 and has informed us she has more taste buds, assured us it was really yummy.|
Let us know if you guys try this recipe and if it passed your kids' taste buds. With ingredients I know are healthy, I can feel good about a dessert like this once in a while for my family. We have some more ice cream recipes up our sleeves. We'll share here at some point :) Enjoy!