Ingredients for Ann's Almond Chocolate Ice Cream Dairy Free
- 2 cups almond milk
- 1 teaspoon vanilla extract
- amaretto
- egg yolks
- 1/2 cup chopped semisweet chocolate
- 1/4 cup slivered almonds
- chocolate covered almonds
- 1/2 cup sugar
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon almond extract
- almond horchata
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How to Make Ann's Almond Chocolate Ice Cream Dairy Free
- Make almond horchata according to your preferred recipe (e.g., Zaar recipes #230449 or #229086). Ensure it's well-strained for a smooth ice cream.
- In a large bowl, whisk together the almond horchata, cocoa powder, and vanilla extract until well combined.
- In a separate bowl, whisk together the cornstarch and a small amount of the almond horchata to create a smooth slurry.
- Gradually add the cornstarch slurry to the main mixture, whisking constantly to prevent lumps.
- Pour the mixture into a saucepan over medium heat. Cook, stirring frequently, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and let the mixture cool completely. Stir occasionally to prevent a skin from forming.
- Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up completely before scooping and serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
17g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Lactose 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit Easy European Summer Vegetarian Frozen Desserts Italian Chocolate Nuts Food Processor Blender Stove Top Dietary Seasonal Free Of Something Taste Mood Sweet Equipment Small Appliance Presentation Served Cold Dairy Free
