This recipe is so creamy and rich! I found the original recipe HERE, but I ran into a problem freezing in as it was REALLY thick and a little grainy because of the cashews (even so, it tasted SO GOOD). I changed the sweetener in my version to make it sugar free, I also did not add the espresso powder, since my two year old would be enjoying this with us. Here is my sugar free, altered thickener, so espresso version.
Creamy, Dairy Free Chocolate Ice Cream
- 1 cup Coconut Cream
- 1/2 cup Coconut Milk
- 1/4 cup Pyure Organic Stevia blend
- 1 dropper full Liquid Chocolate Stevia
- 2 TBS unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1-2 oz dark chocolate (depending on how rich you want it)
- 1/8 tsp Sea Salt
- 1/4 tsp Xanthan Gum
Combine Cream, milk, stevia blend, stevia liquid, cocoa, extracts, and Sea Salt and Xanthan Gum in a high powered food processor. Blend until well combined.
Pour into sauce pan and slowly heat until it reaches a light scold. Add dark chocolate, stirring constantly until the chocolate melts and is totally incorporated (no chocolate specks, one solid color).
Allow to cool, then pour into ice cream machine and churn according to manufactures instructions.
Store in an airtight container. (Once stored for a long period in the freezer, it will need a few minutes to thaw to make it scoop-able.)