Another Almond Win!

Yes, I did almond chocolate.

Tub 26:

• 250ml almond flour
• 2 tablespoons Dutch Cocoa
• 4 tablespoons Natvia
• 250ml hot water

Mixed together with stick-blender and soaked overnight in fridge.

Then added

• 1/2 teaspoon Guar Gum

Then froze overnight.

I added a mix-in of chocolate flakes after I'd processed it, but they didn't really add much to the ice cream. The ice cream itself was smooth and creamy and a milk-chocolate-ish flavour. If I wanted it more dark-chocolate I'd add more cocoa.

I am very pleased that the almond flour is working out so well. One merely has to make sure one eats the ice cream before it melts.

Technically not "ice cream", since it has no cream, let alone any dairy. I am amazed that something which has no cream, no dairy, no sugar, no gluten and is low-carb tastes so nice.