Desserts
Coconut Almond Chip Dairy-Free Ice Cream
Makes about 4 cups (eight ½-cup servings)
Coconut Almond Chip Dairy-Free Ice Cream
Makes about 4 cups (eight ½-cup servings)
Inspired by a favorite candy bar, this ice cream can be finished with a hard-shell chocolate coating, to complete the nostalgic taste, or topped with warm chocolate syrup if preferred.
Nutritional information per serving (based on ½ cup): Calories 231(66% from fat)
carb. 19g
pro. 2g
fat 18g
sat. fat 15g chol. 3mg
sod. 36mg
calc. 10mg
fiber 1g
carb. 19g
pro. 2g
fat 18g
sat. fat 15g chol. 3mg
sod. 36mg
calc. 10mg
fiber 1g
Ingredients
- 2 cans (13.5 oz. each) full-fat coconut milk (do not use “lite”)
- ¾ cup granulated sugar
- pinch salt
- ¼ teaspoon pure almond extract
- ¼ cup toasted, finely chopped almonds
- Hard Chocolate Coating (page 18) or a simple
- Chocolate Sauce, for serving
Preparation
- In a medium bowl, whisk the coconut milk, sugar, salt, and almond extract until there are no clumps. (You can also use a blender on low speed or a hand blender.) Chill for at least 2 hours, preferably overnight. Whisk mixture again before pouring into the ice cream maker.
- Assemble the Mix It In™ Soft Serve Ice Cream Maker with the paddle secured and dispenser handle in its upright position. Add the chopped almonds to one of the topping containers for dispensing.
- Turn on and pour in the chilled base. Churn until the desired serving consistency is achieved, 20 to 25 minutes.
- Serve in cups or cones, adding chopped almonds while dispensing the ice cream.
- Finish with the Hard Chocolate Coating or Chocolate Sauce.
