To me, there is something very satisfying about using up every last morsel of something.
All you need is love. But a little chocolate now and then doesn’t hurt.
Charles M. Schulz
I’ve always struggled with tossing the pulp produced from juicing perfectly good whole vegetables and fruits. The same goes for bread crusts, wilted greens, and wrinkly old apples and oranges.
My last post about almond milk provided a nourishing, high quality way to satisfy a craving for richness. Straining the almonds makes a beverage that is ultra smooth and silky – but what to do with the leftover pulp?
Here is what I did.
My bet is you’ll be making almond milk from now on just so you can get to the leftovers.
A good friend once told me about her two rules to a happy marriage:
1. Never go to bed mad
2. Always have chocolate in the house
Over the years, I have learned that sometimes ignoring rule no.1 is the only way out of a silly late night bickering match.
(Trust me, go to sleep and it won’t seem like such a big deal in the light of day).
But I do stand by rule no. 2 religiously.
You might want to have a little of this tucked away after you try it too.
Here is the recipe for a 4-ingredient ice cream that will satisfy anyone’s sweet tooth, and hopefully have you (and your significant other) sleeping soundly at night!
Less real ice cream means less additives, fat, and calories from not eating dairy, not to mention dollars spent on processed packaged goodies. Less waste in the kitchen means better karma for your whole life, not to mention more satisfaction from using every penny’s worth of your precious ingredients.
More real chocolate and richness means you can enjoy less to be satisfied more. More nutritious treats means you can indulge without worry. More chocolate in life is just good. Just like more time in the kitchen celebrating goodness for yourself and your loved ones.
Almond Chocolate Ice Cream:
You will need:
- Almond pulp from making one recipe of Mindful Almond Milk (this will yield about 3/4 cup of pulp)
- 2 tbsp chia seeds
- 1/3 cup cold water for soaking chia
- 1/3 cup cold water
- 200 grams good dark chocolate (I use Callebaut from Belgium)
In a small bowl, combine the chia seeds and 1/3 cup of cold water. Mix well and set aside. Next, using a double boiler or stainless bowl atop a pot of boiling water (I outline an easy method for this here), begin to melt the chocolate. Stir the chocolate as it melts to avoid it getting stuck or burnt. Check the soaking chia seeds after a few minutes and stir with a fork to make sure it gels with the water consistently.
After 10 minutes or so, the chia will have formed a nice gelatinous mixture. Stir one last time. In a blender, combine the almond pulp, chia, and remaining 1/3 cup of water and blend on high until smooth and well mixed.
Transfer chia/almond mixture to a small mixing bowl. Once your chocolate is melted, stir the warm chocolate directly into the chia/almond mixture and stir (be sure to spatula out every last drop of melted chocolate!).
Stir your gloriously warm concoction together and look to the stars, chances are angels are singing, birds are dancing and the clouds are parting…you are stirring pure heavenly goodness!
From here you can go one of a few ways, but for ice cream, (after all that is the title of this post, right?) transfer the mixture to individual containers (I just happened to have an empty dessert container from a frozen probiotic yogurt I tried)….then freeze!
If you eat this on the same day you make it – allowing 4-5 hours to set in the freezer – the texture will be perfection. However, if you want to save it for a later day I recommend removing it from the freezer 20-30 minutes before you want to eat it, the texture will be just right….
And here you have it, the finished product. By-products from other delicious recipes never looked (or tasted) so good!
I’ll admit my almond milk was gone (partially from the results of my next post) pretty much the same day I made it….this ice cream disappeared about 5 minutes after I showed up to the office today.
Want to see what else I made with this?
Stay tuned. Other major highlights this week included a photoshoot for Not So Fast with the talented photographer, soon to be world traveler, Mark Feenstra (we seriously nailed it thanks to an amazing group of sexy volunteers!).
- How do you stay steeped in chocolate?
- Do you have any rules to a successful marriage/partnership?
I’d love to hear how you are making out!
Update: as this has been one of the more popular posts on this blog, this has been submitted to Healthy Vegan Fridays, a super cool new initiative from a group of great bloggers! Check out their event and enjoy!
Yours in Less,