This ice cream recipe doesn’t include any milk or sugar. You require a strong blender with a tamper stick.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¾ cup warm vegetable stock, divided
- ¼ cup golden raisins
- 2 tablespoons vegetable oil
- 1 shallot, minced
- 1 clove garlic, minced
- 2 tablespoons black sesame seeds
- ¼ cup shredded carrots
- ⅓ cup chopped almonds
- 1 cup fonio grains
- 1 pinch salt and freshly ground black pepper to taste
- ⅛ cup pomegranate seeds
Instructions
- Combine 1/2 cup vegetable stock and raisins in a bowl and set aside.
- Heat oil in a deep skillet over medium heat. Cook shallot, garlic, black sesame seeds, carrots, and almonds until fragrant and softened, about 4 minutes. Add fonio and stir to absorb flavors, about 2 minutes. Pour in raisins and stock and stir until fonio has absorbed all the liquid, about 5 minutes. Add some remaining stock and cook until the fonio is soft. You may not need the entire amount, depending on the brand and quality of the fonio. Season with salt and pepper.
- Remove from heat once all liquid is absorbed. Fluff with a fork and sprinkle with fresh pomegranate seeds before serving.