Dairy-Free Paleo Swiss Almond Ice Cream Recipe
"Dairy-Free Ice Creams" by The Spunky Coconut
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Dairy-Free, Ice Cream
Ice Cream Base:
13.5-ounce can full-fat coconut milk
about 8 soft, pitted Medjool dates
& 1/2 cups almond
cashew, or hemp milk
optional thickener: 1/2 teaspoon guar gum
Chocolate Covered Almonds:
whole raw almonds
dairy-free dark chocolate chips
fine-grain celtic salt
For the Chocolate Covered Almonds:
Preheat the oven to 350°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 don’t burn.
Make sure almonds have cooled, then chop the toasted almonds by hand or by PULSING in your blender and put in a bowl. Add 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.
For Ice Cream Base:
Put the coconut milk and dates in a blender and blend until smooth.
: Press the Smoothie button.
: Start on Speed 1, turn the machine on and slowly increase to speed 10/High. Blend for 30 seconds.
Add the almond, cashew, or hemp milk, vanilla extract, almond extract, and thickener (if using) and blend until smooth, repeating the same directions above.
Freeze for about an hour or refrigerate until cold.
Pour into an ice cream machine and churn per the manufacturer’s instructions.
Chop the coated nuts and set them aside.
Transfer the ice cream to a shallow 6-cup rectangular glass dish, then fold in the chopped coated nuts.
Eat right away or freeze until hard for pretty scoops.
When frozen solid, allow the ice cream to thaw at room temperature for about 20 minutes before serving.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to
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