Get the exclusive (almost) Weekly Digest.

    Chocolatey Goat Goodness

    August 6, 2007 by Brandy Vencel

    I‘ve been experimenting with my recipes for yummy desserts that use goat’s milk rather than cow’s milk. I figured I should share, as I know that there are some readers out there who deal with dairy allergies much more severe than ours. Please note that this recipe is for ice milk, not ice cream. However, replacing a cup or two of the goat’s milk with goat’s cream should result in ice cream. Of course, I don’t exactly know how that would taste.

    Brandy’s Dirty Ice Milk Gruff
    3 cups whole goat milk
    3/4 cup sugar
    1/3 cup unsweetened cocoa powder
    2 large spoonfuls organic creamy peanut butter
    1 teaspoon real vanilla extract

    1. All of these ingredients must be mixed together until the sugar and cocoa dissolve. A good mixer or a blender are both effective tools for accomplishing this.

    2. Pour complete mixture into ice cream maker. Run the ice cream maker for 30 minutes, or until desired textured is reached.

    Get the (almost) weekly digest!

    Weekly encouragement, direct to your inbox, (almost) every Saturday.

    Powered by ConvertKit

    1 Comment

  • Reply Kimbrah August 6, 2007 at 8:06 am

    I have been experimenting with goat’s milk, too! I will have to try this recipe, except substitute almond butter.

    I’ll have to email you about my find (wink wink)!

  • Leave a Reply