I took some grief when I posted the high calorie Rocky Road Brownies, so I am going to redeem myself with this non dairy, sugar free, gluten free, artificial sweetener-free dessert. Chocolate Cherry “Ice Cream” is right out of Dr. Fuhrman’s cookbook, “3 Steps to Incredible Health, Relish it.”
Dr. Fuhrman is getting lots of media attention lately for his approach to nutrition which he believes can help us all live to infinity.
Luckily he’s an old med school buddy with Dr. Oz, so he’s now the go-to guest when Oz needs someone who is as thin as he is.
My theory about eating plans is that if they have good desserts they may be worth a second look. This recipe passed the test.
I made it in a blender and I think a food processor would be a better choice because it would blend the ingredients better. But we both loved the taste and saw no need to add any additional sweeteners to make it palatable. It was delicious!
The one change I would make is to leave it in the freezer for more than 20 minutes. I was too eager to try it, so we didn’t leave it in long enough to get really slushy. Ken thought it was a pudding; no complaints.
Ingredients for Chocolate Cherry “Ice Cream” – Makes 2 servings
1/2 cup soy, hemp or almond milk
1 TBS unsweetened cocoa powder (I used Hershey’s Dark)
4 dates, pitted
1 1/2 cups frozen dark sweet cherries, pitted
Blend together in a high powered blender or food processor until smooth.
Pour into two dishes and freeze about an hour.
Enjoy guilt free!
Naturally, swapping out strawberries or other berries would work well.
Adding a bit of almond extract would also be good.