2generous cups fresh or frozen raspberriesstrawberries would be great too!
1/2cuphoney or real maple syrupI replace about half with 1/8 tsp. Nu Naturals Clear Liquid Stevia
1tablespoonvanilla extract
2teaspoonsbalsamic vinegaroptional
1tablespoongelatin softened in 4 tablespoons hot water or 1/2 teaspoon guar gumthis helps keep the ice softer and more easily scoopable (optional)
For the Chocolate Sauce
1 1/2cupsdark chocolate piecesI use Enjoy Life Dark Chocolate Chips
2tablespoonsgheepreferred butter, or coconut oil
2-3tablespoonsany milkI use coconut milk
1/8teaspoonsea salt
Instructions
In a blender or food processor, place all ice cream ingredients and blend until smooth. If seeds are an issue, you can always strain the mixture through a fine mesh sieve.
Taste and adjust sweetness if necessary.
Pour into an ice cream maker and follow manufacturers instructions. I use Cuisenart's Ice Cream Maker and have been very happy with it.
While the ice cream freezes, prepare your chocolate sauce.
Melt the chocolate, butter, and milk in a microwave safe bowl. Start with 1 minute. Check and see if about half of the chocolate has melted with a swirl of a spoon. If not, add time in 30 second increments. Once the chocolate is about 1/2 -2/3 melted, continue stirring until the heat from the rest melts it all and the chocolate is smooth and creamy.
Stir in the salt, to taste.
Once your ice cream is ready, drizzle the warm chocolate over the tart ice cream and enjoy!