This girl is finding anything she can think of to stop her from writing the paper she know she needs to write. Ice-cream you say, why not!!!!!
I know there is a chill in the air but I could truly eat ice-cream any day, and any time of the year. The issue that I struggle with now with ice cream is I do not digest dairy very well. At first this was a huge struggle for me as I LOVED going to get frozen yogurt with my family. We had a tradition of going every Thursday night then plopping on the couch and watching the show “Survivor” Good times. Dairy is one of those things that most are in denial about having a hard time digesting. No one wants to give up dairy lets be real.
It was not until I finished my nutrition certification program that I got real with myself and gave up most dairy. I say “most” because in small doses I can tolerate goat cheese. Goat cheese has very little lactose (milk sugar) so it is easier for me to digest. Everyone is different so if you are dairy free please be careful if you try this option out. Here is an easy to read article on the difference between goat and cow milk.
Back to my procrastination game. Here is the Dairy Free Dark Chocolate Almond Butter Ice-Cream I whipped up this afternoon. I hope you like it. You really do need an ice-cream machine. I have tried to do it without one and it just does not come out the same. The hardest part about this one is being patient while the ice cream bowl freezes. I say just keep it in the freezer all year long so you are ready when the urge hits 🙂
Dairy Free Dark Chocolate Almond Butter Ice-Cream
4 Cups of Coconut or Almond Milk
1/2 Cup Organic Cocoa Powder (make sure you do not have one with added sugar)
1/2 Cup + 1/2 Tablespoon Honey or Maple Syrup
1/8 Teaspoon of Salt
2 Tablespoon Melted Coconut Oil
2 Teaspoons Vanilla (the real stuff please)
1/4- 1/2 Cup Dairy Free Chocolate chips. (I use Enjoy Life)
3 Tablespoons Almond Butter. Try and make your own. See Mikes Recipe here
Warm your milk on your stove over medium heat for about 3-4 minutes. Do not let it burn, stir often. Next add your honey or maple syrup, cocoa powder, 1/2 your chocolate chips, salt and coconut oil and stir over medium heat for about 7 minutes. Keep stirring 🙂 Do not let the milk mixture boil. Once the chocolate is all mixed together remove it from the heat. Next stir in your vanilla and almond butter. (You can use peanut butter if you want to) Pour your mixture into a glass bowl and place it in the refrigerator for an hour or so.
After your ice-cream mixture has had time to cool take out your ice-cream drum from the freezer and hook your machine up. Pour your mixture in and let it do its magic.During the last 10 minutes of the mixing pour your remaining chocolate chips in the ice cream mixture. My ice cream maker usually finishes its cycle in 15-20 minutes.
Scoop this treasure out and enjoy. Do keep in mind that it might melt quicker than regular cow milk ice-cream so eat it quick 🙂