Cereal Sorbet

Ok, I know I said I was off of the cereal theme for desserts. Previous offenders: Cinnamon Raisin Cereal Pudding, Maple Almond Toasty Bowl and Cereal Pie. The thing is, I lied. But this one is worth it, I promise!

I mean, I love cereal and I love ice cream, so I decided to marry my two loves. And why not?

What might look like breakfast to you…

…looks like dessert to me.

…Actually, this looks like breakfast to me as well.

Cereal Sorbet

Ingredients:

• 1 liter (1 box) vanilla almond milk
• 1/4 tsp xanthan gum
• sweetener to taste, if desired
• 1 cup granola

Directions:

1. Pour out a splash of almond milk and test for quality control. ;)
2. Combine almond milk, xanthan gum and sweetener (if using—I used sweetened almond milk so I didn’t need additional sweetener) in a blender and whiz until smooth.
3. Pour into ice cream maker and process according to manufacturer instructions.
4. Add granola during last 5 minutes of processing (or according to manufacturer instructions for adding mix-ins).
5. Serve and/or freeze!

If enjoying this as a dessert, you might like to know that it makes an excellent topper for a warm black bean brownie.

If enjoying this as a breakfast, you might like to know that it makes an excellent topper for a warm black bean brownie.

Tee-hee.

As you can see, almond milk is fairly thin and watery, hence the “sorbet” in the title. This “ice cream” comes out a bit icy and closer to the texture of sorbet than anything with “cream” in the name.

And as usual, don’t feel like you can’t give this a shot if you don’t own an ice cream maker. I usually recommend blending the ingredients per my first step, then pouring into a container with the granola. Stick it in the freezer and stir every 20 minutes or so until you have a texture that suits you.

Ok?

Ok.

Giveaways!

• Pure2Raw is giving away a basket of their Twin Cakes goodies here.
• Gena is giving away a Tribest blender here.