Swiss Almond Ice Cream from Dairy-Free Ice Cream | Interview with the Author and Giveaway
Swiss Almond Ice Cream from Dairy-Free Ice Cream | Interview with the Author and Giveaway might be just the main course you are searching for. One serving contains 1189 calories, 25g of protein, and 95g of fat. This recipe serves 2 and costs $5.03 per serving. If you have vanillan extract, dairy-free chocolate chips, hemp milk, and a few other ingredients on hand, you can make it. 552 people were glad they tried this recipe. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Gourmande in the Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Dairy-free Almond Milk Ice Cream, Cherry Almond Coconut Ice Cream (Dairy Free), and Cauliflower “Fried Rice” From The Grain-Free Family Table | Interview with the Author and Giveaway.
Servings: 2
Ingredients:
¼ teaspoon almond extract
½ cup dairy-free dark chocolate chips
1 (13.5 ounce) can full-fat coconut milk
1 ½ cups almond, cashew, or hemp milk
½ cup (about 8) soft, pitted Medjool dates
¼ teaspoon fine-grain sea salt
1 Tablespoon vanilla extract
1 batch Vanilla Ice Cream base (see below)
1 cup whole raw almonds
Equipment:
oven
baking sheet
mixing bowl
blender
ice cream machine
Cooking instruction summary:
Preheat the oven to 350 degrees F.Spread the almonds on a baking sheet and toast in the oven for about 12 minutes, until they are lightly browned, keeping a close eye on them to make sure they dont burn.Put the toasted almonds in a mixing bowl along with the chocolate chips and salt. Cover and let sit for 3 minutes so that the heat from the almonds melts the chocolate.Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.Put the coconut milk and dates in a blender and puree until smooth.Add the almond, cashew, or hemp milk and vanilla extract. Add the almond extract and puree until smooth.Freeze for about an hour or refrigerate until cold.Pour in the ice cream machine and churn per the manufacturers instructions.Chop the coated almonds and set them aside.Transfer the ice cream to a 6-cup glass storage container, then fold in the chopped coated nuts.Eat right away or freeze until hard for pretty scoops.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Spread the almonds on a baking sheet and toast in the oven for about 12 minutes, until they are lightly browned, keeping a close eye on them to make sure they dont burn.
3. Put the toasted almonds in a mixing bowl along with the chocolate chips and salt. Cover and let sit for 3 minutes so that the heat from the almonds melts the chocolate.Stir to coat the almonds with the chocolate and salt, then spread them on the lined baking sheet and chill in the refrigerator.
4. Put the coconut milk and dates in a blender and puree until smooth.
5. Add the almond, cashew, or hemp milk and vanilla extract.
6. Add the almond extract and puree until smooth.Freeze for about an hour or refrigerate until cold.
7. Pour in the ice cream machine and churn per the manufacturers instructions.Chop the coated almonds and set them aside.
8. Transfer the ice cream to a 6-cup glass storage container, then fold in the chopped coated nuts.Eat right away or freeze until hard for pretty scoops.
Nutrition Information:
covered percent of daily need
