Vanilla Ice Dream gelatin or agar agar powder. Let
stand for 2 minutes until it softens
Hot Fudge Sauce
Hands-on: 20 minutes/Churning: and dry spots disappear. Warm
20 to 25 minutes/Yield: 5 to 6 over medium-low heat, without
Hands-On: 20 minutes/ Cook-
cups; 8 servings stirring, until gelatin or agar agar
ing: 5 minutes/ Yield: 1 1/4 cups;
dissolves. Scrape the mixture
10 servings
Like conventional vanilla ice into a blender, Vita-Mix, or food

cream, this dairy-free alternative processor. Cover and process until
Unlike commercial hot fudge
goes well with almost every- smooth.
sauces, this one doesn’t contain
thing. I like to serve it over fresh
refined vegetable oils, hydroge-
blueberries, peaches, apricots, 2. Add honey, stevia, and sea salt.
nated oil, or high fructose corn
bananas, or a mixed fruit salad, Blend. Add the coconut milk and
sweeteners that undermine your
or with Poached Pears, Apple vanilla, and blend until smooth,
health. I use coconut milk or nut
Compote, or a fruit sauce. For stopping to scrape the sides with a
milk to replace milk and cream.
a fancier presentation, it can be spatula. For a sweeter taste, add
The combination of honey or
served with Chocolate, Fudge, an additional 1/8 teaspoon stevia
agave nectar and stevia adds a
or Caramel Sauce (see index for and/or 1 tablespoon honey. Blend,
sweet taste without a lot of sugar
recipes). taste, and repeat if needed.
or calories.
Note: Of all the Ice Dream fla- 3. Pour into one or more wide
This sauce makes the perfect
vors, this one has the strongest mouth jars. Cover and refrigerate
topping for almost any flavor of
coconut flavor. If you plan to for at least 6 hours before churn-
Ice Dream. You can also layer it
share this with someone who isn’t ing.
in containers with freshly made
wild about coconut, use a combi-
Ice Dream for a rippled effect.
nation of regular and lite coconut
This sauce is divine served over
milk. Better yet, make one of the
a single fresh fruit or a colorful
Ice Dream flavors that contains
fruit salad.
added fruit or chocolate, which 4. Scrape chilled custard into the
mute the strong flavor. canister of your ice cream maker.
Note: Read labels carefully
Churn according to manufacturer’s
to find unsweetened baker’s
Ingredients:
instructions.
chocolate. You will find many
1/3 cup cool or cold filtered water
brands to choose from.
2 teaspoons unflavored gelatin or
5. Serve immediately or spoon into
3/4 teaspoon agar agar powder
several 8- to 16-ounce freezer-
Ingredients:
(not flakes)
safe containers. Cover and freeze
3/4 cup unsweetened premium
1/4 cup honey or agave nectar;
for 3 or more hours for a firmer
or lite (reduced fat) coconut milk
additional 1 to 2 tablespoons as
texture.
or plain almond, cashew, or
needed
hazelnut milk; additional 1/4 cup
1/4 to 1/2 teaspoon pure stevia
6. Soften solidly frozen dessert by
as needed to thin
extract powder or 1/2 to 1 tea-
placing it in the refrigerator for 30
2 teaspoons arrowroot powder
spoon clear stevia extract liquid
to 45 minutes or on the counter for
1/4 cup honey or agave nectar;
(start with less; add more only if
15 to 30 minutes before serving.
additional 1 to 3 tablespoons as
needed)
needed
1/8 teaspoon finely ground, unre-
1 serving (regular): 247 calories, 2
1/8 teaspoon finely ground
fined sea salt
grams protein, 16 grams carbohy-
unrefined sea salt
3 1/2 cups (two 14-ounce cans)
drate, 18 grams fat, 55 milligrams
2 ounces unsweetened baker’s
unsweetened, preservative-free
sodium
chocolate, coarsely chopped or
coconut milk (regular, not lite)
broken into 1/2-inch pieces
1 tablespoon pure vanilla extract
1 serving (half lite): 170 calories,
1/2 teaspoon clear stevia extract
or alcohol-free vanilla flavoring
1 g protein, 13 grams carbohy-
liquid
drate, 12 grams fat, 61 milligrams
1 teaspoon pure vanilla extract
1. Add 1/3 cup water to a small
sodium
or alcohol-free vanilla flavoring
saucepan. Slowly sprinkle with
28 Organic Shopper Summer 2009
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