1 tablespoon agar agar flakes
1/3 cup water
1 (15 ounce) can full fat coconut milk (Thai Kitchen is the best for ice cream in my opinion)
1/3 cup roasted carob powder
1/4 teaspoon vanilla stevia
1. Combine the agar agar and water in a small sauce pan, heat on medium until it dissolves and becomes gellified.
2. Combine other ingredients in a blender, add in agar mixture and blend again.
3. Pour into ice cream maker and make ice cream according to manufacturer's instructions.
4. Put in a container and freeze until firmer.
If you don't have vanilla stevia, just add in some vanilla extract. The agar agar makes it so smooth and creamy, I would never make a vegan ice cream without it.
Source of recipe: As I stumble through this candida diet, I simply must have some ice cream. Stevia and carob are magical together. I usually make hot chocolate with carob and stevia and it always tastes so amazing, so I made it frozen this time. It's actually so good, tastes kind of like chocolate soft serve.