Milk Chocolate Ice Cream Sauce — Dairy-Free

April 4, 2008 By 1 Comment

Milk Chocolate Ice Cream Topping
makes about 1 cup

  • 1/3 cup cream (from a can of unsweetened coconut milk — not light)
  • 1/3 cup agave
  • 1/2 cup cocoa powder
  • 1/3 to 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

Mix all ingredients until smooth. For a thinner glaze, add unsweetened almond milk (or coconut milk) to achieve desired consistency.

Variation: Dark Chocolate Frosting — Dairy-Free

© Copyright 2008 by Wardeh Harmon

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Filed Under: Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes, Sauces, Sauces (Gluten Free) Tagged With: , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

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Comments

  1. Michelle a.k.a Applie says:
    April 4, 2008 at 5:36 pm

    That looks yummy. :)

    Reply

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