Chocolate Almond Ice Cream (With Vegan Option)
Supplies
Ingredients
- 1 (13.5-ounce) can organic full-fat unsweetened coconut milk (1½ cups)
- 1½ cups organic unsweetened vanilla-flavored almond OR coconut milk beverage
- 1 tablespoon organic pure almond extract OR Homemade Vanilla Extract
- 1 teaspoon organic pure almond extract
- 5-6 droppersful vanilla-flavored liquid stevia OR ¾ cup organic coconut sugar OR raw organic local honey*
- 1 pinch of pink Himalayan salt OR sea salt, ground
- 1 tablespoon egg replacer PLUS ¼ cup purified or distilled water
- ¼ teaspoon ground organic vanilla bean OR scraped seeds of ½ organic vanilla bean
- ¼ cup raw organic cacao powder
- ½ cup sliced OR slivered organic raw almonds
Instructions
- Place the interior bowl of an automatic ice cream maker in the freezer for at least 12 hours.
- Place the canned coconut milk in a blender. Add enough almond milk beverage to reach the 3-cup mark.
- Add the vanilla and almond extract. stevia, sea salt, egg replacer, purified water, vanilla bean, and cacao powder. Blend well.
- Place the interior bowl and the paddle in the electric ice cream maker. Turn the machine on and pour in the contents of the blender.
- Add almonds. Let the ice cream maker run for about 30 minutes or until the ice cream reaches your preferred consistency.
- Serve immediately or keep it in the interior bowl in the freezer.
Notes
*If you want a sugar-free option, use liquid stevia.