- 1 cup Unsweetened Almond Milk
- 2 Dates
- 1 tablespoon cocoa powder
- ¼ teaspoon vanilla
- 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.
- 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.
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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