Chocolate Dairy-free Ice Cream
Ingredients
The base
-
1
can
full-fat coconut milk
-
½
cup
soft, pitted Medjool dates
-
1
cup
almond, cashew, or hemp milk
-
⅓
cup
organic fair trade cocoa powder
-
1
tablespoon
vanilla extract
Optional thickener
-
1
tablespoon
gelatin
-
¼
cup
boiling water
-
½
teaspoon
guar gum
Instructions
- Blend the coconut milk and dates until smooth.
- Add the almond, cashew, or hemp milk, cocoa powder, vanilla extract, and optional thickener if using, then blend until smooth.
- Freeze the mixture for about an hour or refrigerate until cold.
- Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions.
- Serve immediately or freeze until hard for easier scooping.
- If frozen solid, let it thaw for 10 to 20 minutes before scooping.
Nutrition Facts (estimated)
Servings
1 to 1.5 quarts
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
20mg
Cholesterol
0mg
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