I’m not going to deny it. Ice Cream is pretty awesome.
For example, on one of our first few dates, Nathan and I had an ‘Ice Cream Only’ picnic.
For me, eating ice cream has a nostalgic feeling associated with it. Sugar rush. Sugar crash. Feeling terrible for a few hours… And then somehow I magically forget it all, and next time I think ‘maybe I won’t feel that bad.’
But I always did.
Last summer I still ate a good bit of dairy and processed sugars as ‘treats’, but this year they’re mostly eliminated out of my diet. I knew I needed an alternative to my usual ice cream fix, so I started hunting for recipes.
Last week I made this Snickerdoodle Dairy Free recipe, and it was amazing.
I used it at a base for today’s recipe – Maple Almond (with Chocolate Shavings) Ice Cream [Vegan / Gluten Free]. I use a kitchen aid mixer ice cream attachment to make my ice cream, but any ice cream maker would do. I used Cocao Nibs for my chocolate shavings – which are cocoa bean inners shaved. They’re very bitter – but I love them to cut the overarching sweet of the ice cream. If bitter dark chocolate isn’t your style, feel free to use your favorite chocolate chips, or omit the chocolate. The dates in the recipe are technically optional – but they do help with the consistency tremendously. If you left them out, I would increase the maple syrup by a few tablespoons. Don’t be afraid of the fat in the coconut milk. It gives the ice cream the ultra rich and creamy consistency. Plus, we’re making ICE CREAM. Not a salad…
When this ice cream came out of my ice cream maker it was soft serve consistency. It hardened a bit in the freezer, and seemed to reach peak scoopable state if it sat out of the freezer for about 10 minutes. It seems to be best if eaten within a week.
So let’s make it…
Maple Almond (with Chocolate Shavings) Ice Cream [Vegan / Gluten Free]
- 1 can (13.5 oz) full fat coconut milk
- 3/4 a cup of non dairy milk of your choice
- 1/2 cup of dates (mine were really dry, so I soaked them for about 30 minutes then drained them)
- 1/4 cup of maple syrup
- 1/2 teaspoon vanilla
- 1/4 a teaspoon almond extract
- 1/8 teaspoon sea salt
Mixins at the end:
- 1 cup almonds – measured – then chopped in the food processor (until small pieces)
- 1/2 cup cocao nibs or chocolate of choice
- Combine all of the ingredients (except for the mixins) in the blender. Blend until the dates are completely ground and only little bits remain
- Pour into ice cream maker, and make according to the directions for your ice cream maker
- When it is finished (mine took about 30 minutes), turn the machine off and stir in the almonds and chocolate
- Serve immediately, or freeze for a harder consistency.
- Store in the freezer for up to one week. Serves best if left to sit for about 10 minutes out of freezer before scooping