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Cacao Freeze – Vegan Ice Cream
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This freeze recipe is my favorite.  Cacao is less rich than cocoa.  This dessert is the perfect combo of light and creamy.  SO SO SO good.


INGREDIENTS


INSTRUCTIONS

  1. Blend 1 cup of almond milk, vanilla, cacao, and dates in a high speed blender until dates are no longer chunky. Add the remaining 1 cup of almond milk and blend for 30 seconds.
  2. Freeze milk mixture in an ice cube tray
  3. Once frozen, run milk ice cubes through a food processor. Add a few tablespoons of almond milk to reach desired consistency. Scrape the sides of your processor every minute or two to ensure ice cream is well blended.
  4. Serve immediately as soft-serve ice cream or (for firmer texture) pour mixture into a small baking dish and return to freezer for 2 hours before serving.


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