No-Churn Almond Ice Cream and Homemade Chocolate Sauce
Servings 4
Ingredients
Chocolate Sauce
- 1/4 cup refined coconut oil
- 1/2 ounce dark chocolate
- 3/4 cup almond milk
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/2 cup cocoa sifted
Ice Cream
- 5.4 ounce coconut cream
- 1/4 cup refined coconut oil
- 1/2 cup smooth almond butter
- 1 teaspoon vanilla
- 1/4 cup aquafaba
- 1/4 teaspoon cream of tartar
- 1 cup organic powdered sugar
Instructions
Chocolate Sauce
- In a small pot over medium-low heat, place the coconut oil and add the chocolate. Stir often until melted. Stir in the almond milk, maple syrup and vanilla and bring to a low simmer.
- AFter sfiting the cocoa, gradually whisk it into the hot liquids. Whisk until the mixture just starts to bubble. Take off the heat and let cool.
Ice Cream
- In a large bowl, whisk the coconut cream, coconut oil and almond butter to a smooth paste. Whisk in vanilla.
- In a large bowl with an electric mixer, or in a stand mixer with the balloon whisk attachment, mix the aquafaba with the cream of tartar. When mixed, raise the speed to high and beat for 3 minutes.
- Scrape down the mixture and turn on medium speed. Gradually whisk in the powdered sugar, sprinkling it down the side of the bowl as you go. Beat on high for 1 minute.
- Scoop a dollop of the aquafaba mixture into the almond butter mixture and stir, then fold in the rest, being careful to not over mix or deflate the bubbles.
- Scrape into a storage tub or loaf pan and cover, then freeze for at least 3 hours.
- Serve ice cream with chocolate sauce, and fresh fruit, if desired. Ice cream keeps for a month, tightly covered in the freezer.