Sometimes I have a great idea that goes all wrong, just part of the joy that comes with playing in the kitchen. This time around it was a Mexican Mocha confection that “broke” as I was processing it. When the oil separates in a raw dessert recipe, I’ve found the only way resurrect it is by adding a liquid medium, turning your confection or syrup into a milk, mousse, pudding, pie filling or Ice Cream. The last one, “Ice Cream” is the direction I chose to go with this botched batch. My mouth was watering at the thought of a Mexican Mocha Ice Cream Yum!!!!
Perhaps I should have stayed out of the kitchen that day. Although my excitement only grew with an ice cream base that was light and creamy carrying a nice balance of sweet, spice and silk – the chocolate chunks were firm and yet easily melted in my mouth with crispy almonds adding depth and texture – sometimes it just seems all the forces of the universe want to test my conviction in bringing a recipe all the way to its fruition.
Today that test came along just as everything was ready to go. I poured my chilled Ice Cream base into the frozen Ice Cream maker, all the chocolate chunks were chopped and ready to go. I turned on my cuisinart Ice Cream Maker, it started churning. My excitement for the churning to produce the thick, light and frozen dessert was being evoked and aroused. In just about 20 minutes (or so I thought) I would pour my chocolate chunks in, and 5 minutes after that I would scoop out delectable mini servings for the family, take pictures to share with you, when then midway through this daydreaming anticipation – poof goes my machine. With a puff of smoke and a smell of burnt rubber my Ice Cream machine was done for!!! If only I had plugged it into the adaptor that I have for my other machines here in Israel. I didn’t do it, and that was that.
I didn’t give up, I couldn’t, it was going to be too good!!! The next thing I tried was pulling out a shallow stainless steel cooking pan, pouring the cream and the chocolate almond chunks in and setting it in the freezer.
After which I continued removing, stirring and re-placing in the freezer about every 20 minutes. After an hour and a half or so it was thick and ready to try – more like a gelato or soft serve, but still thick, frozen and delectable.
My hubby being an all things sweet lover and indulger of “traditional” style desserts was the perfect taste tester for this frozen treat. It got rave reviews, 2 big fat thumbs up coming from a man who was somewhat addicted to Ben and Jerry’s before we left the states. His response was “It’s good. This is raw Ice Cream?” Yes it is baby, yes it is! Eat, indulge, enjoy and feel good.
Enough rambling and on to the recipe. It will be even better for you as hopefully your ice cream maker is working just fine.
What is your favorite Ice Cream Flavor? Perhaps you will inspire me to make a raw version. Enjpy the recipe and let me know what you think!
JaRawMexican Mocha Almond Fudge Ice Cream
recipe by Chaya-Ryvka Diehl
- 2 cup purified water
- 3 Tbs. Medjool dates, packed
- ¼ cup raw honey, you may want an extra Tbs. taste after the whole batch is blended and add more to taste
- ½ tsp. sea salt
- 1 ½ – 2 Tbs. cinnamon powder
- ⅛ – ¼ tsp. cayenne pepper, optional for added spice (plus vitamin c and antioxidants!)
- 7 Tbs. cacao powder
- 3 Tbs. crispy almonds
- 7 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped or 1 tsp. vanilla extract
- 25 drops medicine flower coffee flavor extract or replace half of the water with cold pressed coffee
- ½ cup extra virgin coconut oil
- ½ tsp. guar gum, optional
Blend in your high speed blender until your almonds are well emulsified.
Pour your ice cream base into a container and allow it to chill in the fridge for an hour or two.
(Now is a great time to throw together your chocolate almond chunks. See recipe below.)
Pour ice cream base into your ice cream maker and follow the manufacturers instructions.
When your ice cream is getting thick and frozen it is time to pour your chocolate almond chunks in.
Allow to churn until your ice cream is ready.
Serve some right away – a must to taste that initial creamy, smooth goodness.
Store in an airtight container in your freezer for up to 2 weeks.
Be sure to pull your ice cream out of the freezer at least 5 to 10 minutes before serving to thaw and soften a bit.
Chocolate Almond Chunks
recipe by Chaya-Ryvka Diehl
- 3 Tbs. raw honey
- 4 Tbs. extra virgin coconut oil
- 5 drops medicine flower vanilla flavor extract or 1 vanilla bean scraped or 1 tsp. vanilla extract
- 4 Tbs. cacao powder
- pinch salt
I used a spice grinder to whip all of these ingredients together. Make sure everything is fully emulsified.
Pour onto a non stick surface and spread to about ¼ inch thickness. I did this by just tapping gently the pan that I spread the chocolate on.
- 4 Tbs. crispy almonds
and sprinkle them over the surface of your chocolate.
Sprinkle an additional couple pinches of high mineral sea salt over your chocolate as well.
Place the chocolate to firm up in the freezer.
After 15 minutes it should be solid and you can chop it up into chunks of your desired size.
Place them in the fridge until you are ready to use them.
This is also a delicious chocolate bark to keep on hand if you have a sweet tooth. Just store them in the fridge in an airtight container and enjoy whenever you desire.