As part of Elena's dairy-free “personal journey”, we needed to find a really good chocolate ice cream recipe. Here's our new go-to!
– 3 cups unsweetened almond milk (we used Califia Farms Creamy Original)
– 6 egg yolks
– 3/4 cup sugar
– 1/3 cup cacao powder (we used Dagoba)
– 2 t vanilla
– 1/4 t xanthan gum
Heat the almond milk and the cacao powder in a pan on the stovetop. Whisk to combine until it simmers. In a separate bowl, whisk the egg yolks and the sugar. Gently combine the stovetop mixture to the egg yolk/sugar mixture, then add in vanilla and xanthan gum (optional, but it will thicken the ice cream). Cool the mixture in the fridge. Once it is cool, put in your ice cream maker, and you'll have soft-serve chocolate ice cream in about 20-30 minutes. Freeze what you don't eat right away. Yum!
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