GFCF/SF

All ingredients are organic

Serves 4

Sauce

½ cup dried cherries
Enough Frangelico liqueur to cover the cherries—about ¾ c
2T almond milk
3 oz dairy-free dark chocolate

1. Place the cherries in a bowl and cover with Frangelico. Set aside while you work on the soufflé.

2. After the soufflé goes in the oven, place the cherries and liqueur in a pot and bring to a boil, then turn down to simmer.  Simmer to allow sauce to thicken.

3. Just before serving, stir in the milk and chocolate until it’s melted. Spoon on top of soufflé—serve immediately

Soufflé

1c almond milk
6 oz dairy-free dark chocolate, finely chopped
¾ c sugar
3 jumbo eggs, separated
1/8 t salt
1 t vanilla

1. In a heavy pot over medium flame, heat milk and chocolate until melted.

2. Dissolve sugar in chocolate mixture. Remove from heat.

3. Beat egg yolks until light—add small amount of chocolate mixture to beaten eggs and combine.

4. Pour eggs into remaining chocolate mixture and place over low heat. Stir continuously until eggs thicken to the consistency of thin pudding.

5. Cool to room temperature. Add vanilla.

6. Preheat oven to 325°.

7. Beat egg whites and salt until stiff. Gently fold into chocolate mixture until completely combined.

8. Bake in a 7” soufflé dish or individual ramekins in a pan of water for 30 minutes or until firm. Top with Cherry Sauce—serve immediately.

Kelly Polston
Contributing Author and Chef

This may be the healthiest ice cream in the world! It has avocado, which is loaded with vitamin K, fiber, potassium, and folate; the superfruit mango which has antioxidants, B vitamins, potassium, copper and amino acids, and honeydew melon which is high in vitamin C, B6, folate and potassium. Coconut milk is high in lauric acid, the most essential essential fatty acid for the building and maintaining of your immune system.

6 organic egg yolks
2 cans organic coconut milk
6 T honey (honey is used for flavor in this recipe, but you can substitute slightly less agave if you’d like)
1 t organic vanilla extract
2 organic mangoes
1 organic avocado
½ medium organic honeydew melon
Juice of 1 organic lime
½ – ¾ t cayenne pepper
1 t guar gum

Mix the eggs, coconut milk and honey in a metal bowl until combined. Bring a small pot of water to boil. Reduce the heat and place the metal bowl with the egg mixture on top of the pot, making sure to whisk continuously. You don’t want to cook your eggs. Keep the water at a simmer—you want steam to heat the bowl. Whisk until the mixture is the consistency of very thin pudding. Remove from the heat, add the vanilla and let cool on your counter.

Peel and cut the mango, avocado and melon. Place in a blender and blend until smooth, using the lime juice to aid in the pureeing. Add to the cooled egg mixture. Chill in the refrigerator overnight.

Just before putting the mixture into your ice cream maker, sprinkle the guar gum in ¼ t amounts into the mixture and whisk until completely blended. It is important to mix each ¼ t of guar thoroughly, or you may end up with a blob of guar in your ice cream.

Place your mixture into your machine and freeze according to your manufacturer’s directions. When the ice cream is finished, you can either eat it right away (it will be like soft serve) or you can place it in a freezer safe container, putting a piece of parchment or wax paper directly on the ice cream to stop icing, and then sealing the lid well.

Yields about 56 oz of custard. My machine only allows for 1 quart of custard at a time, so I made two batches of ice cream. The custard will keep in the fridge for up to three days.

by Kelly Polston

Author and Chef