DAIRY FREE CHOCOLATE ICE CREAM
This homemade dairy free ice cream contains just a few ingredients, including almond milk! No ice cream machine necessary, this is super easy to make in a food processor or blender.
Provided by Becca Ludlum
Categories Dessert
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 380 kcal, Carbohydrate 93 g, Protein 8 g, Fat 4 g, SaturatedFat 2 g, Sodium 89 mg, Fiber 15 g, Sugar 44 g, ServingSize 1 serving
DAIRY-FREE CHOCOLATE ICE CREAM
A dairy-free chocolate ice cream based with almond milk, dutch process cocoa powder, egg yolks, and organic sugar. Super delicious and so easy.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
- To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).
- Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.
- Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
- Lastly, add the vanilla extract and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours until completely cooled. Don't forget to chill your ice cream maker canister overnight as well.
- Once chilled, pour the mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes.
- Either consume immediately as "soft serve" consistency, or freeze, covered for 6-8 hours in a freezer-safe container to harden. Let set out for 10-15 minutes before scooping.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 138 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 1.5 g, Sodium 74 mg, Fiber 1.5 g, Sugar 19 g
ALMOND MILK ICE CREAM
An easy and dairy free creamy almond milk ice cream recipe you can make at home!
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
CHOCOLATE ALMOND MILK ICE CREAM
This paleo, keto, and low carb chocolate almond milk ice cream is freezer ready in less than 90 seconds and has the perfect dark chocolate taste! If you're dreaming of a rich and creamy ice cream that is dairy-free, sugar-free, and easy to make, look no further!
Provided by Victoria
Categories Dessert
Time 2m
Number Of Ingredients 3
Steps:
- Blend all ingredients until smooth.
- Freeze in ice cream maker and serve right away or...
- Freeze in freezer safe dish for at least 4 hours before serving. Allow to thaw for 20-45 minutes for creamiest texture if serving from the freezer.
DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY
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
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)
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
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
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