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I have this recipe in mind for a delightful end to your holiday party but there’s nothing stopping you from using a larger scoop and muffin cases and eating this as dessert. Let’s face it, it would be an amazing way to finish off your turkey dinner. However if you are entertaining friends and family over the festive period, these two- or three-bite treats will be appreciated by everyone, that I can guarantee!
I’m not going to lie to you, you may find painting the cups with the liquid carob a slightly laborious job, so might I suggest you warm up the kitchen, put on some music and enjoy the rhythmic repetition of the process, all the while remembering that nobody, but you, is going to know these little beauties are truly AIP-friendly. Whilst painting the first coat you’ll find the parchment cup a little floppy, so during this phase try to maintain its shape by holding between your fingers and thumb. I promise faithfully that all becomes quicker and easier on the next coat as the cups will now be rigid. Then, once you’ve tasted this slightly sharp but beautifully creamy ice together with its “chocolatey” base, you’ll be wanting to make these again and again.
So as I sign out for 2016, here’s wishing you all the very best for much happiness and good health over the holidays. Enjoy!
- ¾ cup (about 6 large) dried figs
- 1½ cups fresh cranberries
- 1 tablespoon coconut butter
- 2 cups coconut milk
- ⅛ teaspoon ground cloves
- Pinch sea salt
- Equipment used: a tablespoon-sized ice cream/cookie scoop, 1⅝-inch mini baking cups
- Place a freezer-proof container in the freezer to chill.
- Put the figs into a medium bowl and pour over boiling water to cover. Leave for 15-20 minutes to soften.
- Squeeze out any excess liquid, remove the tough stalk and set aside for a few minutes to cool.
- Now put the figs into a high speed blender, together with the remaining ice cream ingredients. Blend until smooth, then place into the refrigerator for 2 hours to chill.
- Next, pour into an ice cream maker and churn, following the instructions in your manual.
- Transfer the ice cream to your chilled container and keep in the freezer until needed.
- 1 cup melted coconut oil
- 2 tablespoons maple syrup
- 8 tablespoons toasted carob powder
- Put the melted oil and maple syrup into a medium bowl and, tablespoon by tablespoon, stir in the carob powder until you have a smooth sauce.
- Paint the base of the paper cup with a clean pastry brush and then up the sides until the entire inside of the cup is coated. Put these onto a lipped freezer proof tray and pop into the freezer for 10 minutes to harden. Wash and thoroughly dry your brush or it will solidify. Now remove the tray from the freezer and apply a second, thicker coat and pop back into the freezer as before.
- Once the carob cups are completely solid you will find the papers slip off on their own but if not, carefully remove them, sit the carob cups back onto the tray and return to the freezer until needed.
- Twenty minutes or so before you want to serve, remove the ice cream from the freezer. Once it has softened slightly, remove the carob cups from the freezer and put a scoop of ice cream into each one. Arrange on a serving platter and take straight out to your guests.
2 comments
[…] I hope you get round to making these little treats, they are perfect for parties or for making into larger portions for Christmas puds. I don’t know about you but I could never stomach the traditional rich steamed pudding, so our family usually opted for something much lighter. The mini frozen carob cups make perfect bowls for any type of ice cream, I made it festive for the time of year but they should be a mainstay in your recipe file for any time of year. If you want to make them just like mine I used these mini parchment cases and this size ice cream/cookie scoop. Find the full recipe over on Autoimmune-Paleo’s site. […]
[…] Mini Carob Cups with Cranberry Fig Ice Cream @ Autoimmune Wellness […]