Chocolate Almond Milk Ice Cream, made from Homemade Almond Milk, with cocoa and a sweetener of your choice, is the best chocolate almond milk ice cream you’ll ever eat!
Chocolate Ice Cream
Did you know that chocolate is the top favored flavor of ice cream, with vanilla a close second?
While chocolate ice cream may not be what you want a scoop of on top of your favorite pie, it is an entire dessert all by itself.
However, not everyone is able to enjoy this luscious dessert if they are lactose intolerant. This is especially true if we don’t want a bunch of preservatives, thickeners and oils in our pure chocolate ice cream.
So, what’s the solution so everyone can enjoy a pure scoop of chocolate ice cream?
Dairy-free Ice Cream
Yes, dairy-free ice cream is the answer for lots of reasons, one being that there are often less calories!
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. Don’t get me wrong, I love a luscious and refreshing sorbet especially if it’s my Cranberry Orange sorbet made with homemade almond!
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!
Chocolate Almond Milk Ice Cream With A Twist
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.
Lots of yummy variations can be made with homemade ice cream. Though 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 and a little sugar with 1/4 cup of almond milk.
Once the sugar has dissolved and the richness of cacao has been obtained, simply add enough almond milk to make about 3-cups of liquid.
Chill this mixture for a bit and you are ready to churn into ice cream.
Sweetness In Chocolate Almond Milk
If you are good with a little raw sugar in your ice cream, then simply follow the instructions about. However, if you prefer your sweetness to come from Agave, honey, stevia or other sugar substitutes, the method is basically still the same.
Another great sweetener is to toss a few dates into the blender with cocoa and a little almond milk, and you have a fabulous natural sweeter you just might call a healthy dessert!
A word of awareness in adding honey, dates, stevia or some other sweeteners; it will altar the flavor of the chocolate a little.
Homemade Ice Cream Freezing Too Quickly?
If you’ve made homemade ice cream, you may have found that the ice cream gets frozen more solid than store bought ice cream.
No thickeners or artificial preservatives is probably the reason why. Pure ingredients and no stabilizers, can freeze very quickly.
Serving Chocolate Almond Milk Ice Cream
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 to store.
When you’re ready to serve, simply remove the servings from the freezer and serve. No thawing or struggles to scoop!
Ingredients Needed
- Almond Milk
- Cocoa powder
- Sugar
Equipment Needed
- Sauce pan
- Wire Whisk
- Measuring cup
- Measuring spoons
- Ice cream maker
- Cupcake papers (optional)
- Airtight Container
- Freezer
Chocolate Almond Milk Ice Cream
Course: Dessert4
servingsHomemade almond milk, cocoa and a sweetener of your choice churned into the best homemade dairy-free chocolate almond milk ice cream!
Ingredients
Almond Milk – 1 quart
Cocoa powder – 2 tablespoons
Sugar – 2 tablespoons (or sweetener of choice)
Directions
- 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.
Recipe Video
Notes
- For a creamier texture, try adding a banana to the puree before churning.
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