The biggest problem with our ice cream maker (besides the fact that it may prevent me from fitting into my wedding dress) is that Cooper has discovered it. And by discovered it, I mean he can conveniently place his nose in the top while it churns, soaking in all of the dairy deliciousness!
Our ice cream making has been working all week! The recipe that started all it all is a Vegan ice cream that I found on pinterest. I was interested because it uses coconut milk and dates.
Typically dairy and I don’t get along, but that doesn’t stop me from enjoying a good cheese or frozen yogurt run. The idea of making dairy free ice cream sounded VERY appealing this summer. I followed the recipe as written, but I think I have a different sized maker because it didn’t seem to churn well and stuck along the edges. I wonder if I would have been better off doubling the recipe?!
Even with that, the consistency was just like fro yo as promised! Mmmm! Of course, I decided to stir in some dark chocolate chunks!
It took all of my will power not to dig in and eat the entire container! This looks to me like Fro Yo for one : )
Also from the ice cream maker this week…the BOY made a custard and we used the easy vanilla recipe to make Oreo/M&M and Heath flavored ice cream for our 4th of July celebration on July 3rd!
We had a beautiful day to celebrate the holiday with good friends, awesome food, and of course a dance party in the bounce house!
Vegan Chocolate Ice Cream
1 can (14 oz) full fat coconut milk
10 medjool dates, pitted
3 tbsp cacoa powder
1/2 tsp pure vanilla extract
Chocolate chunks (optional)
Freeze the bowl of your ice cream maker overnight.
Place all ingredients, except chocolate chips, in a high speed blender. Process until smooth. Pour into your ice cream maker and churn according to directions. Add chocolate chips if desired and allow ice cream maker to mix.
Consistency will be that of soft serve…Mmm!