Meat from 4 young coconuts

1 – 2 cups of water from the coconuts, depending on the amount of meat (use the rest for something else)

2 inches vanilla bean (Vanilla extract is not a suitable substitute, since it contains alcohol which is not boiled off, as it usually is in cooking.)

½ c raw carob powder

14 large medjool dates with pits removed

Blend up the water, vanilla and carob. Then blend in the dates. Finally blend in the coconut meat.

I’m not kosher, but the raw vegan diet is automatically kosher, since there is neither milk nor meat. That makes the diet so debilitating that my wife and I had to give it up.

Janet:
I haven’t had MB sorbet. Is it parve? I made some chocolate sorbet recently with Droste cocoa. It was slightly bitter, and a bit gritty. (You can read my review of the recipe here, under “navelofwine.”) I will probably try this recipe next; it’s made with bittersweet chocolate rather than cocoa.
Btw, all pure cocoa is KLP without hashgacha.
Do you know whether this is true of alkalized (Dutch-process) cocoa?

Meredith wrote:
ELF, thanks for turning me on to SHF!
I’m glad that someone else at KB likes it, given my recent obsession :)

Thanks for posting about the kashrut status of ice cream makers. I was going to raise the subject myself, but I didn’t feel like starting a controversy.

No kitchen with an ice cream maker is complete without a copy of Ben & Jerry’s cookbook

Hmm… Thanks for the tip…

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I tried posting something along these lines earlier in the week, but for some reason it didn’t go up:

1) As an FYI on ice cream machine kashrus, we were told that so long as the ice cream machine is cleaned with cold/luke warm water, there is no problem using it for both dairy and pareve, and that the pareve ice creams/sorbets can be served off of meat dishes. (According to my sister-in-law, there is at least one opinion holding that if you store dairy in the basin for more than 24 hours, the basin becomes dairy. While this isn’t the majority’s stance, we try to clean our basin within 24 hours to avoid any issues with this opinion.)

2) No kitchen with an ice cream maker is complete without a copy of Ben & Jerry’s cookbook, available at Amazon.com for $9.95. It has a nice mix of classic B&J flavors, including Heath Bar Crunch and Cherry Garcia, unmarketed/retired flavors, and sections on sorbet (great for Shabbos), dessert sauces, baked goods, chocolate ice cream, and more.

Chocolate sorbet with Market Basket brand cocoa is pretty rich already, although it does have a detectably bitter undertone — does Dutch process not have that?

(Btw, all pure cocoa is KLP without hashgacha.)

I imagine that this would be great with any cocoa. I do think the good-quality bittersweet chocolate made a difference, though.

I have been tempted to make it but not freeze, just serving it as chocolate mousse.

I think it would be more like custard than mousse. You could probably make it more mousse-like by setting aside half the cream, whipping it, and then folding it into the custard mixture after it cooled. Personally, I’m much too excited about my ice cream maker to consider that sort of adaptation, though.

I have been tempted to make it but not freeze, just serving it as chocolate mousse.