Dairy-Free Chocolate Ice Cream
Ingredients
-
3
cups
unsweetened almond milk
-
6
large
egg yolks
-
¾
cup
sugar
-
⅓
cup
quality, unsweetened cocoa powder
-
¼
tsp
xanthan gum
-
1½
tsp
pure vanilla extract
Instructions
- Heat cocoa powder and half of the almond milk in a saucepan, whisking to combine.
- Add the remaining almond milk and simmer for 2-3 minutes, then remove from heat.
- In a mixing bowl, whisk egg yolks until lightened, then gradually add sugar while whisking until thick.
- Temper the egg mixture by adding a small amount of the warm chocolate-almond milk, then slowly add the rest.
- Sift in xanthan gum and mix well, then add vanilla extract.
- Refrigerate the mixture overnight or for at least 6-8 hours until cooled.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions for 20-30 minutes.
- Serve immediately as soft serve or freeze for 6-8 hours to harden.
Nutrition Facts (estimated)
Servings
8 (~1/2 cup servings)
Calories
138
Total fat
5g
Total carbohydrates
22g
Total protein
3g
Sodium
74mg
Cholesterol
0mg
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