Dairy-Free Double Chocolate Ice Cream
INGREDIENTS:
– 1/2 Cup Unsweetened Coco Powder
– 2 Cups Almond Milk
– 1/2 cup of baker’s sugar (extra fine)
– 2 large eggs
HOW TO:
1. In a pan, heat up the almond milk on medium heat until it simmers. Mix in the coco powder until it dissolves.
2. In a separate bowl, whip the eggs and sugar together until fluffy.
3. Slowly add the simmering milk mixture to the eggs and continue whisking together.
4. Once all mixed, set in fridge until completely cool (4-6 hours)
5. Pour mixture into ice cream maker, add chocolate chips, and follow manufacturer’s instructions (usually let mix about 20-30 minutes.)
6. Enjoy right away for a soft serve taste or place in freezer proof container and let freeze for 5+ hours to achieve an ice cream consistency (Because it is made with almond milk it will have more of a fudgsicle consistency)
I'm a fan of sweet and salty flavors! Oh gosh, if I had an ice-cream maker myself, I'd be making ice-cream all day all summer 😀 -Audrey | Brunch at Audrey's
YUM!!! This icecream looks and sounds delicious and your photography is amazing! Wow, seriously wow! I might need to invest in an icecream maker myself – I've always loved the idea of homemade icecream and have very fond memories of Mum making it for us as kids! x
Looks so delicious! As someone with a dairy allergy, I always appreciate a good dairy-free recipe!
therunawayjournal.com
I was going to ask if you had played around with dairy free. My dairy sensitive stomach cannot handle too much ice cream although I sneak some in from time to time 🙂 this looks like a super simple recipe! How much was your ice cream attachment for the Ktichenaid?
You should try a red, white and blue ice cream for 4th of July! I don't know how you would do that, but I think it would be fun!