Chocolate Homemade Almond Milk Ice Cream
Homemade chocolate almond milk, cocoa and a sweetener of your choice churned into the best homemade dairy-free chocolate almond milk ice cream!
Servings 4 servings
Equipment
- Ice cream machine
- Small saucepan
- Airtight container
Ingredients
- 1 quart Plain Almond Milk Homemade
- 3 tbsp Cacao powder
- 2-3 tbsp Cane Sugar or sweetener of choice
Instructions
- Step 1 Make sure your ice cream container from your ice cream maker has been in the freezer overnight so it is ready to churn your homemade ice cream.
- Step 2 In a small saucepan, over medium low heat, place the cacao powder and sugar with 1/4 cup of almond milk. Whisk the mixture while the sugar dissolves, creating a rich chocolate flavor base to make this creamy ice cream. Allow to cool.
- Step 3 Transfer the cooled chocolate mixture to a container along with the remaining almond milk and chill for about 30-minutes.
- Step 4 The chocolate almond milk is now ready to churn in your ice cream maker.
- Step 5 Now is the time to add options to your chocolate almond ice cream before churning. A double chocolate almond ice cream can be made by adding a handful of chocolate chips. Or perhaps a few spoons of almond butter, whisked into the chocolate almond milk mixture.
- Step 6 Pour the prepared mixture into your ice cream machine and churn until a firm ice cream has developed, about 20-minutes.
- Step 7 The ice cream can be transferred to an airtight container and placed into the freezer. An easier way of serving the ice cream later is to scoop ice cream, as soon as it's made, into muffin tins, placed in the freezer for about an hour and then transfer the pre-scooped ice cream into an airtight container.