Some of you may remember the POMerdoodle Ice Cream that I made last September for the Go Ahead Honey, It’s Gluten Free! blog carnival. Well today I’m sharing Chocolate POMerdoodle Ice Cream!
But back to the original recipe for a moment … Katrina (Gluten-Free Gidget), the carnival hostess, who greatly enjoys drama and theatrical arts, had chosen a Disney theme. I couldn’t settle on a particular Disney movie for my recipe inspiration, so I decided to pay homage to all Disney dogs with a designer dog ice cream.
You’re welcome to read the original POMerdoodle post, but basically I added POM Wonderful pomegranate juice to a version of Snickerdoodle ice cream and created the doggie-named POMerdoodle ice cream. Both a fun and delicious creation. But as soon as I made that, I started thinking about a chocolate version, Chocolate POMerdoodle Ice Cream!
Carrying on with my light-hearted dog theme, I decided to call it Chocolate POMerdoodle Ice Cream because well, you know … Chocolate Lab, Chocolate Poodle … and we all love chocolate.
Adding just a small amount of cocoa adds richness and depth to this ice cream, particularly if you use a high-quality cocoa. I used Scharffen Berger cocoa, which I’d received in my BlogHer Food swag. I love both that cocoa and POM Wonderful pomegranate juice and I love this ice cream.
This recipe is both gluten free and dairy free. It’s not refined sugar free, but I believe you could skip the brown sugar and simply use 2/3 cup honey, maple syrup, or agave nectar and end up with an equally delicious, dairy-free ice cream. (I wouldn’t recommend a one-to-one swap because of the liquid content of those sweeteners.)
Chocolate POMerdoodle Ice Cream Recipe
Chocolate POMerdoodle Ice Cream
- ½ cup honey
- ½ cup light brown sugar (or coconut sugar)
- ½ tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 ½ cups full-fat coconut milk, chilled
- ½ cup POM Wonderful pomegranate juice
- 2 ½ to 3 tbsp ScharffenBerger cocoa (or other good quality cocoa, amount to taste—once mixed in, of course)
- Mix all together in a large mixing bowl or blender.
- Add to ice cream maker.
- Churn about 20 minutes until firm.
You may remove ice cream from ice cream maker and store in freezer for additional firmness, if needed. This recipe is not refined sugar free, but you can use coconut sugar instead of light brown sugar. Or I believe you could skip the brown sugar and simply use 2/3 cup honey (or the same amount of agave nectar) and end up with an equally delicious, dairy-free ice cream. (I wouldn’t use a one-to-one swap because of the liquid content of honey or agave.)
If you enjoy the wonderful flavor that POM Wonderful pomegranate juice adds to recipes, you’ll want to check these recipes, too:
~ POMerdoodle Ice Cream (pretty pale pink—lovely for Valentine’s Day, baby shower, wedding shower, and birthday parties)
~ Reindeer Antlers Punch (it’s the perfect color, but perhaps rename it Cupid’s Punch for Valentine’s Day … just skip the alcohol if serving to children or teetotalers)
Don’t forget to check out all the other SSS entries this week:
And, if you’re looking for a momentary chocolate overload … pair a Flourless Sparkling Chocolate Cookie with a dish of this ice cream. Happy Valentine’s Day all!