Dairy Free Chocolate Almond Ice Cream Cups Recipe By Tasty

DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY

Dairy-Free Chocolate Almond Ice Cream Cups Recipe by Tasty image

Skip the dairy and cool off this summer with these adorable dairy-free ice cream cups. Perfect for kids and adults alike, make them for your next birthday party or as a sweet treat to end a BBQ!

Provided by Rachel Gaewski

Categories Desserts

Time 2h10m

Yield 12 servings

Number Of Ingredients 7

Ingredients

14 oz full fat coconut milk, room temperature
⅓ cup sugar
3 tablespoons organic cacao powder
2 tablespoons almond butter
14 oz coconut cream, chilled
1 tablespoon refined coconut oil, melted
sliced almond, for garnish

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!

Nutrition Facts : Calories 260 calories, Carbohydrate 9 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 36 grams

CHOCOLATE ALMOND ICE CREAM (DAIRY FREE)

Chocolate Almond Ice Cream (Dairy Free) image

This is another quick, cool and healthy summer treat that is low fat and dairy free. I like to break my over ripe bananas into chucks before freezing them so that they are ready to go when making banana bread or ice cream. The prep time will depend on your food processer, mine only takes about 2 - 4 minutes, bananas should be frozen sold (like overnight).

Provided by Debbwl

Categories Frozen Desserts

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 banana, frozen
1 tablespoon cocoa powder (I like dark cocoa power but you could use regular cocoa powder)
1 tablespoon honey
1/4 teaspoon vanilla extract
1/2-1 tablespoon slivered almonds, toasted

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.

Nutrition Facts : Calories 203.6, Fat 2.8, SaturatedFat 0.7, Sodium 3.3, Carbohydrate 48.2, Fiber 5.3, Sugar 32, Protein 3.1

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE

Ann 's Almond Chocolate Ice Cream Dairy Free image

I made Horchata De Almendra (Almond Horchata) milk from here on zaar to make this non dairy ice cream! Great for the lactose intolerant! And full of almond flavor. Be sure to use sweetened almond milk as in these 2 recipe #230449 or recipe #229086 because there is no additional sugar in this recipe. Strain it well so it is smooth. or if not it will have a little texture. The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Provided by Rita1652

Categories Frozen Desserts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups almond milk, heated
1 teaspoon vanilla extract
1/2 cup Amaretto
5 egg yolks
2 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
chocolate-covered almonds

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.

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