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This recipe is a sneak peak into my THM compatible cookbook that is now available for pre-orders! I have been living and breathing “cookbook” the last few months, so I am SUPER EXCITED to make them available. Most of the 250+ recipes will have delicious dairy free options, so for those of you who are dairy free–I’ve got you covered. 🙂
We are running a pre-order sale where you can get a 10% DISCOUNT if you order between now and October 31. How can you find out more? Click here to find out more or place your order.
Ingredients
- 7 cups-extra rich-homemade cashew milk (1 cup cashews to 2 cups water)
- 3 eggs
- 1 cup powdered sweetener
- 6 tablespoons cocoa powder
- 1/4 cup vanilla
- 2 teaspoons sea salt
- 1 teaspoon xanthan gum
Instructions
- Blend everything except the xanthan gum until creamy. Sprinkle in xanthan and blend again.
- Refrigerator for several hours until very cold, then pour into your ice cream maker. Our Cuisinart takes about 15-20 minutes to get the consistency I like, but adjust your time according to your preference of texture.
Just a note: I use a sweetener that measures cup for cup like regular sugar. (1 cup erythritol and scant 1/2 t. THM brand stevia) If you’re using something else, you will have to adjust it accordingly.
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