Dairy Free Vanilla Ice Cream and Chocolate Ganache
Ingredients
The Ice Cream
-
½
cup
large Medjool dates, pitted
-
1⅔
cups
full-fat coconut milk
-
1½
cups
Homemade Vanilla Almond Milk (or cashew or hemp milk)
-
1
tablespoon
vanilla extract
-
1
tablespoon
gelatin (optional, mixed with ¼ cup boiling water)
The Ganache
-
⅔
cup
full-fat canned coconut milk
-
3
ounces
dark chocolate, finely chopped
Additional Topping
-
¼
cup
toasted almond slivers (optional)
Instructions
- Blend the dates and coconut milk until smooth.
- Add the almond milk, vanilla, and gelatin (if using), and blend until smooth.
- Chill the mixture in the freezer for at least an hour or in the fridge until cold.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
- For the ganache, warm the coconut milk in a saucepan until simmering.
- Pour the hot coconut milk over the chopped chocolate and let it sit for 1 to 2 minutes.
- Whisk until the chocolate is melted and well combined with the coconut milk.
- Scoop the ice cream and top with the melted ganache and toasted almonds.
Nutrition Facts (estimated)
Servings
4
Calories
505
Total fat
42g
Total carbohydrates
29g
Total protein
8g
Sodium
0mg
Cholesterol
0mg
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