Whole Foods Market & Cook Taste Eat Blogger Contest: Chocolate & Cinnamon Pepita Butter Ice Cream
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.
Chocolate & Cinnamon Pepita Butter Ice Cream with Chocolate Chunks
2 – 14 oz. cans Whole Foods Market 365 Everyday Value™ Coconut Milk (full fat, not light variety)
¼ cup + 2 Tablespoons cocoa powder
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
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! 🙂