Chocolate Almond Ice Cream Dairy Free Recipes

DAIRY FREE & VEGAN CHOCOLATE ICE CREAM

Steps:

• Mix all ingredients with an immersion blender (blender or food processor work too) to get any coconut milk clumps out.
• Follow the instructions on your ice cream maker. If you have a double canister ice/salt maker, keep reading these instructions.
• Put the mixture into the inner canister.
• Assemble the machine...put the lid on the canister with the mixture and assemble the ice cream maker.
• Layer ice and salt in between the containers.
• Turn the machine on and wait for the ice cream to be done (usually it will stop on its own - but read your owner's manual).
• Move to a freezer safe container with a lid and store until you're ready to eat.

DAIRY FREE CHOCOLATE ICE CREAM

Steps:

• Blend everything in a food processor until the frozen bananas are smooth and everything is well combined.
• Eat immediately or pour in a dish and allow it to freeze for another hour if you'd rather it be more frozen.

DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.

CHOCOLATE ALMOND ICE CREAM (DAIRY FREE)

Steps:

• Place banana, cocoa, honey and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
• Top with toasted almonds, make sure they are cooled as you wouldn't want to melt your ice cream.
• **Tips: Can easily double.
• **If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.