Ambassador’s Tsokolate Tablea Vegan Chocolate Ice Cream
3.5 oz/100 g
Cashew nut milk -based ice cream flavored with roasted, ground nibs of fermented pure cacao beans.
Natural and contains vitamins and minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron magnesium, potassium, and zinc.
- Plant-based (egg-free, no dairy, cream, or butter)
- No cow’s milk
Sweetened with local coconut sugar, which has a lower glycemic index, therefore, friendlier to diabetics and those trying to control their blood sugar.
Ingredients: cashews, coconut oil, light corn syrup, vodka, vanilla, tablea, unsweetened chocolate, coco sugar, cocoa powder, maltodextrin, dextrose, xanthan gum, salt.
Storage: Store in freezer.
Shelf life: 2-3 months in the freezer.
2 cups Tsokolate Tablea
2 cup graham crackers, crushed
1/4 cup unsalted butter, melted
1/2 can condensed milk
1 bag marshmallows, toasted
Mix well the crushed grahams and melted butter in a bowl.
Pour in a pan and even out to form a crust, place in the freezer.
In another pan, combine Tsokolate Tablea ice cream and milk over medium heat.
Bring to a boil and cook until fudge sauce is thickened, reduce heat to simmer.
Remove from heat and let sit for 15 minutes to cool.
Take out the frozen crust from freezer.
Pour over the fudge sauce, put back in the freezer for 2 hours.
Before serving, top with toasted marshmallow and some extra graham crumbs.
Serve and enjoy!