Irish Moss is fantastic. I ordered some after seeing it appear in a few recipes. Once I got it, it looked a little daunting, I put it in the pantry and let it sit there. Today I decided to tackle it. I made the most delicious Almond Joy ice cream. It was actually fairly easy. I will post an official recipe once I have the measurements down. Today, I just put stuff in and mixed until I had what I wanted. For those of you that are comfortable with a pinch of this and a handful of that, here goes, I highly recommend it!
1. Soak a handful of moss, I would guess it was about 1/2 c. I soaked for about 5 hours, rinsing whenever I thought about it.
2. Blend with enough water to keep it moving until smooth, white and creamy.
3. Add 2 T. coconut butter (Artisana, not coconut oil), 2 heaping T. raw cacao powder, drizzle of vanilla, pinch of salt, 1.4 c. or so sweetner (I used date sugar) blend until smooth, taste and adjust flavors. I think I added a little agave at this point. It should be like a thin pudding.
4. Mix in a couple of tablespoons of dried shredded coconut, and a couple of tablespoons of chopped (I put them in a ziploc and rolled over them with the rolling pin) and then put it in the ice cream freezer. If you don't have an ice cream freezer, I think it would make a great smoothie. I would blend in a little ice before adding the coconut and almonds.
I can't wait to try other flavors. I really couldn't believe that it could be so good, when I read other recipes. It has no flavor and just creates body. I think you could easily decrease the water and make a fantastic pudding.
Irish Moss is my new friend!