Double Chocolate Chip Ice Cream
Double Chocolate Chip Ice Cream-
soy free, dairy free, gluten free
Blend, pour, devour, it’s that simple. When all you do is blend the ingredients and put it in your ice cream machine, about 30 minutes (depending on your machine) later you have amazing, creamy, dairy free & soy free ice cream. It can’t get easier than that. My hubby, who lives for chocolate, loves this recipe. In fact one of the reasons I married him, is his love for chocolate. A man who loves chocolate is one who loves deeply. It sounds like an old English proverb, but I just made it up. It sounds good right?
Ice cream Ice cream, we all love ice cream. Our stomachs may disagree especially if we are food sensitive to dairy, soy, gluten or are just lactose intolerant. It is so frustrating buying ice cream especially when everyone you are around gets the “good stuff” filled with candy, caramel, cookie dough, etc. and you are lucky if you can find any plain substitute at all. Now there are a lot more choices in the specialty section of your grocery store, but fresh homemade really is the absolute best.
I tried a few different versions of making dairy free ice cream. I tried the all coconut milk from the can, and it produces so little, and is so high in calories, and it is just too coconut..ty( is this a word?) for me, not to mention costly. Here I tried to add as much of the carton unsweetened almond milk and coconut almond milk as possible. This helps to stretch my dollars and time and limit the obvious coconut flavor. I think it hit the jackpot on this recipe. Please leave a comment and let me know what you all think.
I feel like I should apologize for the ice cream looking a little too soft. Did I ever mention I can be impatient, one of the family traits. Yeah, I am working on it, it’s more of a life goal, rather than a 5 year plan. Anyway, it looked so good and creamy so I had to take a bite and then a few more while this cup was melting away. If I had just let it churn a few more minutes it would have been perfect or if I had just waited to take the extra bites until after I took this picture. Oh well, it was still worth it. I guess I will have to make it again and take some more pics. At least you have an idea of what it looks like. If you see it looking this soft and say to yourself oh, it’s fine. Just give it like 2-5 more minutes. You will be astounded.
- 1 Can full fat Org. Coconut Milk
- 1 1/2 Cups Unsweetened Almond/Coconut Milk Blend or Almond Milk
- 1/4 Cup Cocoa Powder (dairy and soy free)
- 1 Cup Powdered Sugar (check for allergens)
- 1/2 TBSP. Vanilla Extract
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Xantham Gum
- 1/2 Cup mini Choc. Chips (dairy and soy free I used Enjoy Life Chocolate Chips )
- Pre-freeze your ice cream makers tub, according to manufacturers directions.
- Add the first 7 ingredients into your blender and blend until well combined.
- Pour into your ice cream maker and turn on. Add the mini chips last.
- Mine was ready in 25-35 minutes.
If you are in need of ice cream storage, I use this one
. It is great because it is long and narrow, which is perfect for scooping, it fits easily in your freezer, lightweight and is easy to wash.