Swiss Almond Dairy Free Ice Cream
Ingredients
Chocolate Covered Almonds
-
1
cup
whole raw almonds
-
½
cup
dairy-free dark chocolate chips
-
¼
teaspoon
fine-grain sea salt
Dairy Free Ice Cream
-
1
can (13.5-ounce)
full-fat coconut milk
-
½
cup
soft, pitted Medjool dates
-
1½
cups
almond, cashew, or hemp milk
-
1
tablespoon
vanilla extract
-
¼
teaspoon
almond extract
-
½
teaspoon
guar gum or 1 tablespoon gelatin (dissolved in ¼ cup boiling water)
Instructions
- Preheat the oven to 350°F.
- Spread the almonds on a baking sheet and toast for about 12 minutes until lightly browned.
- Combine the toasted almonds with 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 the coconut milk and dates until smooth.
- Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener if using, then blend until smooth.
- Freeze the mixture 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, allowing to thaw for about 20 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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