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| DESCRIPTION | SERVINGS: |
Every whole food plant based vegan should have a chocolate chocolate chip ice cream recipe. I mean really. This one has no added sugar and is 100% Eat to Live - Friendly. Get it.
INGREDIENTS
- 2 cups Unsweetened Almond Milk
- 5 Dates pitted medjool
- 1/4 teaspoon vanilla
- 1 tablespoon cocoa powder
- 1/4 cup cacao nibs
INSTRUCTIONS
- Blend 1 cup of almond milk, vanilla, cocoa, and dates in a high speed blender until dates are no longer chunky.
- Add remaining almond milk and blend until ingredients are well blended.
- Freeze milk mixture in an ice cube tray
- Once chocolate milk mixture is frozen, run cubes through a food processor, scraping sides every few minutes until well-blended. Add a few tablespoons of almond milk if necessary.
- Once a smooth consistency is reached, add cacao nibs; pulsing processor a few times until mixed in.
- 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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