SMOKED ALMOND TRUFFLE ICE-CREAM
Nutty, smoky, salty, sweet. The texture of a decadent truffle – all wrapped up in an animal-free ice-cream. Enjoy the pleasure while it lasts. Then save some for tomorrow – you’ll be glad you did!
Makes 4-1/2 cups
1 c. walnut halves
6 oz. can Blue Diamond Smokehouse Almonds
1 c. Rich’s Coffee Rich Non-Dairy Creamer
1 c. light brown sugar
1 T. liquid smoke
1 T. vanilla extract
2 T. unsweetened cocoa powder
15.9 oz. container Jif Whips Peanut Butter and Chocolate, at room temperature
1 t. sea salt
Grade A maple syrup (optional for topping)
Place walnuts and smoked almonds in food processor, then process till mealy.
Add non-dairy creamer and process to thoroughly blended, while breaking down the nut pieces further.
Add brown sugar, liquid smoke, vanilla, cocoa powder. Process again till well-blended.
Add Jif whips. Process till as smooth as you can get the mixture.
Add sea salt, process again. Transfer to covered containers for freezing and freeze.
Serve alone, topped with veg whipped cream or as I did, drizzled with maple syrup.
Notes: This truffle ice-cream will not freeze too hard. That’s the truffle part – it textures like a very cold truffle. It’s rich of course, so large servings are not required.
Jip Whips and Smokehouse Almonds are available in most markets. Rich’s is available in Jewish markets, and some large grocery chains in the frozen food section.