Lovely & simple ice goat milk
INGREDIENTS
1 cup whole goat milk*
1/4 cup ground chia seeds (approx 1/8 heaping cup of whole chia seeds = 1/4 cup ground)
1/2 tsp Ceylon cinnamon or ginger (optional)
1/2 tsp – 1 tsp honey (optional) – warm slightly so very liquidy
* or substitute with lactose-free full-fat cow milk
EQUIPMENT
A large mason jar or tall container for shaking, or alternately a bowl & whisk
Shallow container
DIRECTIONS
Put the milk, ground chia seeds, Ceylon cinnamon and honey (if desired) into a jar or container, and shake gently for 5 minutes. Alternately you can whisk the mixture in a bowl.
Pour the mixture into the shallow container, cover, and freeze. If it hardens too much to scoop easily, let it sit out of the freezer for a few minutes. It will scoop the best the first day, then becomes more icy over time. Alternately, when it’s the perfect texture to scoop (approx 2-3 hours in freezer after making) scoop portions onto a baking sheet (non-stick or lined), freeze well**, and then transfer the balls to a container or freezer bag.
**For eating safety scoops should not be served rock hard, and be left at room temperature until on the softer side.
