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This delicious non-dairy ice cream is spiked with pungent ginger that nourishes the eyes, lungs and kidneys.

CHOCOLATE SAUCE

Yield: 2 1⁄2 cups

Using bitter chocolate means more polyphenols and less sugar in every bite.

Ingredients:

1⁄4 pound bittersweet chocolate, chopped 1⁄4 cup maple syrup

1 teaspoon Chinese 5 spice powder

1⁄4 cup almond milk

1⁄4 teaspoon salt

Steps:

1. In bowl over simmering water, melt chocolate with maple syrup and Chinese 5 spice powder.

2. Slowly whisk in enough almond milk until a smooth, pourable sauce is achieved. Stir in salt.

Yield: 4 cups (16 servings)

Ingredients:

2 (14 oz.) cans coconut milk 3⁄4 cup maple syrup

1⁄4 cup rice syrup

1⁄4 teaspoon sea salt

3 tablespoons ginger juice

Steps:

1. Prepare ice bath. Combine coconut milk, maple syrup, rice syrup, and salt in pot over high heat.

When mixture boils, turn heat down and whisk for 1-2 minutes. Remove mixture from heat, add ginger juice, and place pot in ice bath to cool mixture.

2. Pour mixture into ice cream machine and churn until creamy and somewhat firm.

The day we made ginger ice cream, I visit Guggenheim Museum after school. This iconic design by Frank Lloyd Wright looked to me very ice-creamy-;)

GINGER ICE CREAM

8.24.20

@2016 Natural Gourmet Institute

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