Paleo & Primal Food, Wine, Travel & Living

Whole Foods Market & Cook Taste Eat Blogger Contest: Chocolate & Cinnamon Pepita Butter Ice Cream

finished product
Whole Foods Market and Cook Taste Eat, a website created by Michael Mina and fellow foodie friends dedicated to helping everyone cook and eat better, have teamed up to offer food bloggers across the Continental U.S. the opportunity to become a Cook Taste Eat TV star.

This is my entry for the contest. It’s a dessert to celebrate Cinco de Mayo using Whole Foods Market 365 Everyday Value™ Coconut Milk.

This slideshow requires JavaScript.

Chocolate & Cinnamon Pepita Butter Ice Cream with Chocolate Chunks

I used cinnamon and pepitas to incorporate classic Mexican ingredients in my recipe. I also featured Whole Foods Market 365 Everyday Value™ Coconut Milk as one of the main ingredients instead of using milk or cream. I used a Patron tequila liqueur to flavor the ice cream. Additionally, I used agave nectar and dates instead of sugar to sweeten the dessert. You’ll need an ice cream maker to recreate this dessert. Here are the ingredients and procedure:

Ingredients:
For the ice cream:
2 – 14 oz. cans Whole Foods Market 365 Everyday Value™ Coconut Milk (full fat, not light variety)
¼ cup + 2 Tablespoons cocoa powder
1 banana
10 dates
3 Tbs agave nectar
2 Tbs Patron XO Cafe Dark Cocoa

For the cinnamon pepita butter:
1 1/2 cups toasted pepitas
2 Tbs coconut oil
2 Tbs agave nectar
1 Tbs cinnamon
1/2 tsp salt

For the chocolate chunks:

6 ounces semi-sweet chocolate
1/2 cup coconut oil

Instructions:
For the ice cream: Combine all the ice cream ingredients in a blender or food processor and pulse/blend until smooth and creamy. Place in a bowl and set in the freezer so that mixture will get extremely cold. Chill but do not freeze while you prepare the cinnamon pepitas butter.

For the cinnamon pepitas butter: Toast raw and unsalted pepitas in the oven on a cookie sheet until they are lightly browned. Then transfer them to a food processor and pulse until they become a grainy texture. Add the coconut oil and pulse until mixture becomes the texture of peanut butter or almond butter. Add the agave nectar, cinnamon, and salt, and blend until well combined. Set aside.

At this point you can remove the ice cream mixture from the freezer and pour it into your ice cream maker. Follow individual manufacturer’s instructions, but the mixture should start to resemble ice cream within about 20 minutes if you have an electric model. While the mixture is in the machine, you can prepare the chocolate chunks.

For the chocolate chunks: Melt the chocolate and coconut oil in the microwave and stir until fully incorporated. Chocolate will be a thin, syrupy texture. Spread on a wax paper lined baking pan and place in the freezer or refrigerator and allow to harden. Once the chocolate is firm, break it up into little chunks and set aside. Reserve a little to use as a topping when you serve the ice cream.

Once the ice cream is made, transfer it from the machine into a large bowl and set in the freezer for 10 minutes to allow it to firm a little more. After 10 minutes, remove the ice cream and stir in spoonfuls of the cinnamon pepitas butter and the chunks of chocolate. I love big chunks of ingredients in my ice cream, so a little stirring will do. Then place the ice cream back into the freezer one last time for 20-30 minutes and allow to harden. Serve with a little of the melted chocolate.

In exchange for writing this blog and tweeting a link to this blog, I received an entry into the Food Blogger to Media Star Promotion. For the Official Rules, click here.

PS: This recipe is paleo friendly and gluten free. You can use honey or stevia in place of the agave nectar. You can leave out the chocolate chunks to make it completely dairy free! :)

About these ads

One response

  1. Andy Harris

    Great looking recipe. Can’t wait to try it!

    February 20, 2013 at 1:26 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,053 other followers