I’m back in the good old USA!!!
First things first: I am terribly sorry to have completely abandoned this space for the past couple of weeks. Things got crazy with traveling and working and lack of internet problems. But it’s all good now, and regular posts will officially be starting back up again.
I also would love to do a post soon about my work in Bulgaria. It was a really inspiring and amazing time, and my favorite part was seeing how so many different people could connect through the simple process of food and bread making. But then again, we all knew that baking was about more than just cookies, right?
Okay, but now this ice cream. This ice cream. It comes from the incredible mind of Izy over at Top With Cinnamon (if you don’t follow this blog, go check it out RIGHT NOW) and it is mind blowing. But seriously. Because it is ice cream made out of chia seeds!!!!
So we all know that traditional ice cream is basically made by churning some form of custard. But with this recipe, we’re instead churning chocolate chia pudding to create a thick, creamy, chocolatey frozen explosion. And now that I’m back in the humid streets of Charleston, such a treat could not be more welcome.
This recipe is pretty darn simple (no egg tempering required, thankyouverymuch) but, like most ice creams, it requires a bit of planning ahead to account for all of the chilling and churning and freezing required. So no instant chocolate craving satisfaction, unfortunately ;)
It’s good to be back!
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Creamy Chocolate Chia Ice Cream
adapted ever so slightly from Top With Cinnamon
3 cups almond milk
6 tablespoons cocoa powder
6 tablespoons agave nectar OR maple syrup
1/2 cup chia seeds
1/2 cup chocolate chips/chunks, melted
6 dates, pitted
Combine the milk, cocoa powder, agave/maple syrup, and chia seeds in a bowl. Whisk in the melted chocolate (if your chocolate is still hot, add some of the milk mixture to the chocolate to bring it to the same temperature without seizing, then add the chocolate mixture to the rest of the milk). Add the dates, then let chill in the fridge for at least 4 hours to thicken.
Once the chia pudding has thickened, blitz it in a food processor until completely smooth. After it has been pureed, strain the mixture through a fine mesh sieve to remove any remaining chia seed bits. Return to the fridge to chill until ready to churn. Then freeze according to your ice cream maker’s instructions.
Once the ice cream has been churned, spread it into a shallow pan, cover with plastic wrap, and leave in the freezer for a few hours until it has reached your desired consistency.