Saturday, May 24, 2014

Rich Creamy Dairy Free Chocolate Ice Cream

Dairy Free Chocolate Peanut Butter Gelato

It's so nice that there is now a selection of dairy free ice cream other than fruit sorbet, even TCBY carries SILK chocolate ice cream made with almond milk....but honestly, it's still somewhat disappointing.  The SILK dairy free ice cream is not thick and creamy like regular ice cream and it leaves something to be desired.  So here is a recipe for dairy free chocolate ice cream or dairy free chocolate gelato, made with almond milk but much richer and creamier than the story version.  I don't add a ton of peanut butter so the peanut butter flavor is pretty subtle, I just add it to give the ice cream a little extra thickness.

1 cup sugar
4 cups chocolate almond milk
1/4 cup cocoa powder
 6 egg yolks
2 tsp vanilla
2-4 TBsp peanut butter

In a saucepan, add sugar, milk, cocoa powder and egg yolks.  Stir over medium heat until it starts to thicken.  Remove from heat and add peanut butter and vanilla.  

Cover and chill in fridge for a few hours until completely chilled.

Pour mixture into prepared Ice Cream Maker and proceed using your ice cream makers instructions.  Ours comes with a bowl that you freeze for 24 hours ahead of time then just pop it in the ice cream maker, add your ice cream mixture and turn on for about 25-30 minutes.  When Ice cream is done, and you've had enough, store in an airtight container, we also line the top of the ice cream with pastic wrap before putting the lid on the container, it prevents freezer burn.  

We like the Silk and Almond Breeze Chocolate milk both so either one would be yummy.  You could also make this with Original Almond Milk or Coconut Milk and leave out the Cocoa powder for vanilla ice cream and then add your own additions, I'm thinking some Glutino Oreo Cookies for some dairy free gluten free Cookies and Cream Ice Cream! Our last batch we made the Chocolate Gelato version and added in chopped up Glutino Sandwich cookies and we LOVED it...Chocolate Cookies N' Cream!  We went to TCBY a few days later and had the SILK chocolate ice cream and it was just so watery and bland compared to our ice cream.  The secret is making it like Gelato with the egg yolks.  

1 comment:

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