Monday, January 28, 2013
Vegan Dark Chocolate Ice Cream
1 1/2 cups almond milk (I used Dark Chocolate Silk-Pure Almond)
2 ripe bananas
2 heaping tablespoons chocolate cocoa (Because I used chocolate almond milk I used 1 TBSP.)
2 Tbsp sugar
In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.
Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.
Place mixture in the ice cream maker and process for 20 minutes or until thick. Serve right away or store in the freezer for later use or to firm up a bit more if desired.
This recipe made 10 scoops of ice cream.
I made a couple of alterations but the original recipe and picture come from http://blogs.kqed.org/bayareabites/2011/04/28/vegan-almond-milk-ice-cream-3-recipes/.