Chocolatealmondmilk Recipes

ALMOND MILK CHOCOLATE PUDDING

Almond Milk Chocolate Pudding image

This is a super easy pudding that can be adapted as needed to be both vegetarian or vegan. It is low-fat and a responsible snack for those watching their diet but seeking a sweet chocolate dessert. A very versatile pudding recipe that is easy to modify. Can be eaten warm, if preferred.

Provided by Phaewryn

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

1 cup white sugar, or to taste
½ cup unsweetened cocoa powder
⅓ cup cornstarch
¼ teaspoon salt
3 cups unsweetened almond milk
1 teaspoon butter
1 teaspoon vanilla extract

Steps:

Mix sugar, cocoa powder, cornstarch, and salt together in a saucepan; whisk in 1/4 cup almond milk until foamy and smooth. Continue adding almond milk, 1/4 cup at a time, to cocoa mixture until mixture is smooth and foamy each time. Place saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
Remove saucepan from heat and stir in butter until melted and smooth. Add vanilla extract and mix well. Pour pudding into serving bowl and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 48.1 g, Cholesterol 1.8 mg, Fat 3 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 183.8 mg, Sugar 37.3 g

CHOCOLATE ALMOND ICE CREAM

Chocolate Almond Ice Cream image

"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2-1/2 quarts.

Number Of Ingredients 10

Ingredients

2 envelopes unflavored gelatin
6 tablespoons cold water
3 cups milk
3 cups sugar
1/4 teaspoon salt
3 large eggs, lightly beaten
6 to 7 ounces unsweetened chocolate, melted
4 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup sliced or slivered almonds, toasted

Steps:

In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.

Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.

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