Chocolate POMerdoodle Ice Cream Recipe
½ tsp ground cinnamon
⅛ tsp ground nutmeg
½ cup POM Amazing pomegranate juice
2 ½ to 3 tbsp ScharffenBerger cocoa (or other good quality cocoa, total taste-once mixed in, needless to say)
Mix altogether in a big mixing dish or blender.
Add to snow cream maker.
Churn about 20 mins until firm.
You may remove ice cream from ice cream maker and shop in freezer for additional firmness, if needed. This formula is not sophisticated sugar free, nevertheless, you can use coconut sugar instead of light dark brown sugar. Or I really believe you could miss the dark brown glucose and simply use ⅔ glass honey (or the same amount of agave nectar) and end up getting an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap due to the water content of honey or agave.)
If you benefit from the wonderful taste that POM Wonderful pomegranate juice adds to recipes, you will want to check these dishes, too:
~ OMerdoodle Snow Cream (fairly pale pink-lovely for ROMANTIC DAYS CELEBRATION)
Don’t forget to have a look at the rest of the SSS entries this week:
Woo hoo for spring break! I think that came simply in time. 😉 Boy is on springtime break, too, and popped in yesterday evening for keto dad granola bar dinner and a few others issues. LOL
Hugs for you, dear,
Gluten totally free since June 2003, my passion is educating folks in gluten issues (celiac and much more) and showing how eating gluten free can be easy in the event that you concentrate on “true” foods versus prepared and specialty foods. Read more…
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