Tis the season for ice cream! I recently made this creamy, chocolatey, decadent ice cream and just had to share. There are plenty of dairy free ice creams that can be made without an ice cream maker, but having one opens up new doors of possibilities and make the process so much easier. I use a Cuisinart, which I recommend, and have no problems with it. I have had it over a year. The bowl has to be frozen so I just keep in the freezer at all times. It doesn’t really take up that much room and I can make ice cream on a whim.
Most of the nondairy, coconut milk, nut milk ice cream that I have made I prefer serving right out of the ice cream maker. It is fine to store leftovers in the freezer, however, the texture changes a little bit. It can become rock hard solid. This is when you do have to plan because you will need to take your ice cream out of the freezer about 20 minutes prior to serving. It would just be too hard otherwise.
All of the photos in the post are of the ice cream after it has been frozen, then taken out of the freezer to thaw and soften a bit, and scooped into a serving dish. Straight out of the ice cream maker, the consistency is more like soft serve.
Regardless, these dairy-free ice creams are totally worth it, cost effective and a life saver to those who are dairy free. The taste is amazing and delicious!
- 1 large banana
- 1 can full fat coconut milk
- 1 cup almond milk unsweetened
- 1/4 cup maple syrup
- 2 tablespoons cacao powder (I use organic raw)
Place all ingredients in a blender and process until totally combined.
Place mixture in the refrigerator for several hours until very cold (at least 2).
Then following your ice cream maker instructions, pour mixture into your machine and make ice cream.
Voila and enjoy!
Note: you may store leftovers in the freezer, but realize that the texture will change slightly to become very hard. When serving, plan on removing from freezer at least 20 minutes prior.
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