Cereal Sorbet

OkI know I said I was off of the cereal theme for desserts. Previous offenders: Cinnamon Raisin Cereal PuddingMaple Almond Toasty Bowl and Cereal Pie. The thing isI lied. But this one is worth itI promise!

I meanI love cereal and I love ice creamso I decided to marry my two loves. And why not?

What might look like breakfast to you…

…looks like dessert to me.

…Actuallythis looks like breakfast to me as well.

Cereal Sorbet

Ingredients:

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

Directions:

1. Pour out a splash of almond milk and test for quality control. ;)
2. Combine almond milkxanthan 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 dessertyou might like to know that it makes an excellent topper for a warm black bean brownie.

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

Tee-hee.

As you can seealmond milk is fairly thin and wateryhence 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 usualdon’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 stepthen 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.