Homemade Almond Milk, cocoa and a sweetener of your choice churned into the best homemade dairy-free chocolate almond milk ice cream!
Dairy-free Ice Cream
There was a time when chocolate and vanilla ice cream were our only choices. There was a time when the only dairy free frozen dessert was a sorbet. Now, with the variety of delicious creamy dairy free milk options, the best Chocolate Almond Milk Ice Cream (or other fabulous nut milk options), can be made at home!
I almost took this luscious chocolate ice cream a step further and added mint to the flavor but then I also thought to toss in marshmallows, or drizzle with a rich raspberry coulis. Nope. The rich chocolate flavor from raw cacao powder and my homemade almond milk was perfection all on its own!
Homemade Almond Milk
Homemade Almond milk couldn’t be easier to make. The only two tools you will need are a blender or food processor, and cheese cloth or a nut milk bag.
Soaking raw almonds overnight in water softens them, making it easiest to extract the most from their flavor. This step can be sped up by soaking for 15 minutes in boiled water with a cover; not as perfect as the long soak but pretty darn good.
Once the almonds are soft, simply puree, drain and squeeze all the luscious white creamy milk from the pulp of the softened almonds. Homemade almond milk is the best addition to this chocolate almond milk ice cream.
How To Make Chocolate Almond Milk Ice Cream
Hopefully you have become hooked on making your own almond milk by now, but if not, you will need about a quart of store bought almond milk. Cocoa powder is going to give this ice cream the richest chocolate flavor and since it is pure raw chocolate, you can control how sweet you make it.
Sweetening this chocolate ice cream is a matter of personal taste. The most basic way is to mix cocoa, a little sugar and 1/4 cup of almond mix together, heat only enough to melt the sugar, add this mix to the rest of the almond milk and you are ready to churn into ice cream.
Agave, honey, stevia or other sugar substitutes are options instead of cane sugar. Another great way to sweeten this chocolate ice cream is by pureeing one whole seedless date and cocoa in the blender with 1/4 cup of almond milk and you have a fabulous natural sweeter you just might call a healthy dessert!
Serving Homemade Ice Cream
If you’ve made homemade ice cream, you may have found that the ice cream gets frozen more solid than store bought ice cream. Not sure why. Maybe because it has pure ingredients and no stabilizers.
I have found that scooping balls of freshly churned ice cream into cup cake papers in a muffin tin, makes it much easier to serve later. Firm the ice cream scoops by putting the muffin tin, filled with ice cream balls in the freezer for about an hour. The ice cream scoops in muffin papers can then be transferred to a zip bag of air tight container. When you’re ready to serve, simply remove the servings from the freezer and serve. No thawing or struggles to scoop!
- Almond Milk
- Cocoa powder
- Sauce pan
- Wire Whisk
- Measuring cup
- Measuring spoons
- Ice cream maker
- Cupcake papers (optional)
- Airtight Container
Chocolate Almond Milk Ice CreamCourse: Dessert
Homemade almond milk, cocoa and a sweetener of your choice churned into the best homemade dairy-free chocolate almond milk ice cream!
Almond Milk – 1 quart
Cocoa powder – 2 tablespoons
Sugar – 2 tablespoons
- Make sure the insert to your ice cream maker has been in the freezer over night so it is ready to churn.
- In a small saucepan place the cocoa powder, sugar and 1/4 cup of almond milk. Whisk over a medium heat just long enough for the sugar to melt and the mixture to be well blended.
- Pour the cocoa mixture into the quart of almond milk. Chill. This chocolate almond milk is now ready to churn into ice cream.
- Serve immediately or freeze in an airtight container.
- For a creamier texture, try adding a banana to the puree before churning.