Recipe: Swiss Almond Dairy Free Ice Cream

Ingredients

1 can full-fat coconut milk (13.5 ounces)
½ cup soft, pitted Medjool dates (about 8)
1½ cups almond, cashew, or hemp milk
1 tablespoon vanilla extract
¼ teaspoon almond extract
½ teaspoon guar gum or 1 tablespoon gelatin (optional, dissolved in ¼ cup boiling water)

Preheat the oven to 350°F.
Toast the almonds on a baking sheet for about 12 minutes until lightly browned.
Combine toasted almonds, chocolate chips, and salt in a mixing bowl and let sit for 3 minutes.
Stir to coat the almonds with chocolate and salt, then chill in the refrigerator.
Blend coconut milk and dates until smooth.
Add almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using), then blend until smooth.
Freeze for about an hour or refrigerate until cold.
Churn in an ice cream machine according to the manufacturer's instructions.
Chop the coated nuts and fold them into the ice cream.
Serve immediately or freeze until hard. Allow to thaw at room temperature for about 20 minutes before serving if frozen solid.

Servings

Calories

250

Total fat

15g

Total carbohydrates

30g

Total protein

Sodium

50mg

Cholesterol

0mg