This icy, spicy dish will satisfy an ice cream craving with fiber and healthy fats to boot.
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder
1 cinnamon stick
1/4 cup raw almonds
1 teaspoon ground cinnamon
2 tablespoons sugar
Canola oil spray
1. In a saucepan over medium heat, combine water and sugar. When sugar dissolves, whisk in cocoa, then add cloves and cinnamon stick. Simmer for 3 to 4 minutes, stirring constantly. Remove from heat and refrigerate chocolate mixture for at least 2 hours.
2. Use a mesh colander to strain mixture into a bowl, then pour it into an ice-cream maker and follow the manufacturer's instructions. (If you don't have an ice-cream maker, freeze mixture in ice cube trays; texture will be more icy than creamy.)
3. Meanwhile, toast almonds: Preheat oven to 400 degrees. Place almonds in a pie tin and toast for 5 minutes or until fragrant. Mix cinnamon and sugar in a medium bowl. Remove almonds from oven, spray with canola oil, and toss in cinnamon sugar. Transfer almonds to a plate to dry.
4. When mixture is frozen, it's ready to eat; or for a firmer consistency, place in a freezer-safe container and freeze for several hours. (If you've made ice cubes, put them in a shallow bowl and, using a sturdy four-pronged fork, grate into a shaved-ice consistency.) Garnish with almonds and serve.
Nutrition score per serving (1/2 cup): 196 calories, 5g fat (1g saturated), 42g carbs, 4g protein, 5g fiber, 38mg calcium, 3mg iron, 5mg sodium