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
VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY
Aquafaba is a fantastic vegan substitute for eggs. Whipped aquafaba in this recipe adds volume the same way whipped egg whites would, resulting in a light and fluffy ice cream. This ice cream recipe is great for anyone who doesn't consume dairy, but still wants a scoop of a classic chocolate treat.
Provided by Merle O'Neal
Categories Desserts
Time 6h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
- Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
- In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
- Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
- Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
- Pour the mixture into a 1 ¾-quart loaf pan.
- Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
- Enjoy!
Nutrition Facts : Calories 141 calories, Carbohydrate 15 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
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 TOASTED COCONUT 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 2h15m
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. 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 condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
- Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
- 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.
- While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 13 grams, Fat 27 grams, Fiber 1 gram, Protein 2 grams, Sugar 39 grams
ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE
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
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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