The other day I made an experimental flavor, inspired by a Ghirardelli bar that someone gave us for the holidays. Cherry/chocolate/almond. Made dairy-free of course! It came out pretty good, but next time I will cut the almond extract back.
200 gm Precision Foods soft-serve mix (vanilla)
16 oz almond milk, unsweetened
1/8 cup Torani cherry syrup
1/8 cup cherry snow cone syrup
3 tbs cocoa powder
2 tbs almond extract
The syrups contain propylene glycol and the almond extract has some alcohol, so these kept the ice cream easily scoopable with a normal teaspoon right out of the freezer.
