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| Wicked dark chocolate, cinnamon and vanilla |
The vanilla is a bit on the icy side. More of an "ice milk" or gelato than an "ice cream". It is refreshing with the delicate but complex vanilla flavor that good vanilla has. And that is one of the things with making vanilla ice cream. The vanilla needs to be good vanilla. It makes a difference that you can taste.
The cinnamon is strong stuff. Go easy with the amount of cinnamon you use. I used 2 tsp in the batch... you'll see the recipe calls for 1 1/2 tsp. If you want a very light cinnamon taste go with 1/2 tsp. This is fantastic with chocolate so if you're making a chocolate cake, like say... the chocolate avocado cake, make a batch of this to go along.
And lastly... the wicked dark chocolate. Yum, yum, yum. It is dark and strong. You really must try it. It doesn't freeze as solid as the other ice creams. It has more fat in it and that makes it creamier, smoother and more scoop-able.
As the picture above shows, I had trouble deciding which one to eat. So I had all three. No apologies. Just one spoon and a happy mouth.
Now with summer just around the corner (and it has been unseasonably hot here off and on), we have five dairy free, egg free and soy free " ice cream" recipes at our finger tips. Made with agave nectar they are vegan too. Not a bad way to start summer... So dig out the ice cream freezer, prepare the ice cream bowls (you do have special bowls for ice cream don't you?), grab a spoon and... Enjoy!
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