Description
This creamy hot chocolate ice cream is made with coconut milk and almond butter, perfect for a dairy-free dessert.
Ingredients
Scale
- 27 ounces coconut milk (canned and chilled)
- 1 1/2 cups almond butter (can sub for any nut or seed butter)
- 1/4 cup + 1 tablespoon cocoa powder
- 2 tablespoons maple syrup
Instructions
- Place a deep loaf pan in the freezer.
- In a high-speed blender or food processor, combine the coconut milk, almond butter, cocoa powder, and maple syrup, and blend until smooth and creamy.
- Transfer the hot chocolate ice cream to the chilled loaf pan.
- To prevent it from becoming too icy, lightly stir your ice cream every 15 minutes for the first hour. After an hour, let it freeze well.
- Before eating, thaw out the loaf pan for 15 minutes. Lightly wet an ice cream scoop before scooping out into a bowl.
Notes
- For a richer flavor, consider using a high-quality cocoa powder.
- Customize with your favorite toppings like nuts or chocolate chips.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Blend and Freeze
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 6 grams
- Sodium: 5 mg
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 21 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 0 mg