ALMOND ICE CREAM

by Janna Breslin

INGREDIENTS

For the caramel sauce:

¾ cup stevia

½ cup coconut milk

2 tablespoons maple syrup

1 teaspoon vanilla extract

For the ice cream:

12 ounces firm almond cheese

1 can coconut milk

100 drops liquid stevia

2 teaspoons guar

DIRECTIONS

In a pan heat ½ cup coconut milk, ¾ cup stevia and maple syrup over medium-high heat. Bring to a boil and reduce the heat to low. Turn off the heat and add vanilla extract. Leave in the fridge to cool down completely. In a food processor, mix coconut milk, almond cheese, a pinch of salt and the caramel and pulse well. Add guar and blend again well. Take mix from the fridge and transfer to an ice cream maker. When the ice cream is done, transfer to bowls and serve with caramel on top.

NUTRITIONAL VALUE

Fat: 17.6 g

Carbs: 23.7 g

Protein: 8 g

Total Calories:  250 Calories

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