This is for all my non-dairy eating, vegan, ice cream addict friends. Thanks to this easy recipe, you can all enjoy the same creamy deliciousness you crave. You’re welcome.
Ingredients
2 Cups almond milk
2 Cups French vanilla creamer
1/2 Cup sweetener (honey, sugar)
1 Vanilla Bean (or 2 tsp pure vanilla extract)
2 Tablespoons cornstarch
2-3 Tablespoons unsweetened cocoa
2 Ounces dark chocolate bar, (such as Ghirardelli 86% cacao) chopped
Directions
1. Put almond milk and French vanilla creamer into a medium-size saucepan and whisk in the sweetener.
2. Slice the vanilla bean in half to extract the seeds from inside. Place the seeds and the pod into the saucepan.
3. Place the mixture on a medium heat and allow it to simmer for five minutes.
4. Remove the pan from the heat, and extract around 1/4 cup from the pan. Mix this with the cornstarch in a small bowl. Then mix that back into the pan, and whisk it to infuse. Cover, and allow the mixture to sit for twenty minutes.
5. Cool the mixture until cold. Remove vanilla bean.
6. Churn mixture in an ice cream maker for 20 minutes.
7. Add 3-4 Tablespoons unsweetened cocoa and dark chocolate, chopped. Churn for an additional 5 minutes.
8. Freeze for several hours before serving.
You can delete the chocolate additions and add anything your heart desires. Fresh berries would be good! Enjoy!
the decisive cook 