Jun 22 2011

Non-Dairy Chocolate Ice Cream

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People often have the misconception that eating a plant based, whole foods (vegan) diet equals deprivation.

That couldn’t be any further from the truth!

There are plenty of great non-dairy ice cream options in the stores, including Whole Foods, but making ice cream at home is so fun!

When we make it at home, I know it’s not processed, and it’s soy free, but more importantly, the kids love making it!

In this recipe I use hemp milk and coconut creamer. Hemp is full of calcium (50% the daily recommended value per serving), B12, Vitamin D and tons of omegas!

This recipe does require an ice cream maker, as most ice cream recipes do. Most are between $50 and $70, but it’s worth it. We use it at least once a week and it’s so much more fun than going out to get ice cream. I added it to my store under the “Cooking Gear” tab.

Ingredients:

1 Cup Hemp Milk

2 Tablespoons Arrowroot

2 Cups Coconut Creamer

1/2 Cup Sugar

1/4 Cup Cocoa Powder

1/2 Cup Vegan Chocolate Chips (I like Enjoy Life)

1 Tablespoon Vanilla

Directions:

In a small bowl combine arrowroot and 1/4 cup milk and set aside (too thicken ice cream).

In a saucepan, combine the rest of the milk, coconut creamer, sugar, cocoa, and chocolate chips.

Heat over medium heal, stirring consistently, until the ingredients are melted, blended together, and start to boil.

Add the arrowroot mixture, blend well, then add the vanilla.

Let cool, place in the refrigerator for a few hours to cool. You can make it the night before and eat it the next day, or a few days later (keep covered).

After the mixture is cooled, place in your ice cream maker and eat when ready!

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