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Chocolate Freeze
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DESCRIPTION SERVINGS: serving


INGREDIENTS


INSTRUCTIONS

  1. Blend 1 cup of almond milk, vanilla, cocoa powder and dates in a high speed blender until smooth. Freeze milk mixture in an ice cube tray. Once 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 to reach desired consistency.
  2. 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.


RECIPE NOTES

This chocolate vegan freeze is absolutely refreshing and delicious!  You'll need a food processor or a great blender to bring this one to its full potential.  And feel free to sub out cocoa powder for cacao or carob powder.  ALL. SO. GOOD!

 

HOT CHOCOLATE VARIATION:  Instead of freezing the chocolate mixture, heat it in a pot over the stove for 5-10 minutes stirring as it heats.  Serve hot


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