This dairy-free ice cream recipe is for the carob lovers, or the carob-curious.
‘Cause if you think carob is an inferior imitation of chocolate, you’ll be mightily disappointed (and I won’t be offended if you use cacao powder instead of carob).
And all you carob fans: Can I get a ‘whoop whoop’? Maybe an arm wave and a ‘hey, ho’?
Someone needs to create an emoticon for this, if there isn’t already.
One important thing I want to tell you about this carob sunflower seed ice cream is it’s a little icier than the coconut-based ones I’ve created so far, and is much more inclined to split while you scoop. But it all melts deliciously in your mouth anyway, so it’s no biggie.
The texture is due to the higher water to fat ratio here, and illustrates the point that creamier ice cream = more fat. And don’t be afraid of this – because healthy fats, like the kind found in coconut, are fantastic for you.
So spoon up.
- 1 ½ cups sunflower seeds, soaked for 4-6 hours
- 2 cups water
- ¾ cup carob powder
- ½ cup maple syrup
- Pinch of salt
- Drain the soaked sunflower seeds in a fine mesh sieve and rinse them well.
- Put the sunflower seeds in a blender along with the water, carob powder, maple syrup and salt. Blend until smooth. If the mixture is too thick, add a little more water (I didn’t need to, but you might depending on your blender speed).
- Chill the mixture in the fridge for 30 minutes, then freeze according to your ice cream maker’s instructions.
- Makes 4 cups.