Chunky Cinnamon Nut Ice Cream

By Chef:  Bryan Au
Posted: October 2, 2010


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A quick and easy version of chocolate cover strawberries. Takes less than 5 minutes to make!


  • 4 t carob powder
  • 4 t coconut nectar
  • 1 pint of strawberries (12-15)


  1. In a large mixing bowl hand mix the carob powder and coconut nectar until well blended.
  2. Dip the strawberries or use a spoon to cover the strawberries with the carob sauce.
  3. Optional: Adjust the amount of carob powder and coconut nectar to taste and desired consistency.