I realized that in the midst of “Ice-cream Week!” I needed to tip the hat to those who can’t eat dairy. I mean the sorbet does that, sort of, but that’s not actually ice-cream, it’s sorbet, duh. So I decided to demonstrate just how easy it is to swap out the cow milk and make ice-cream with something else.
You can pick your favorite non-dairy beverage (Rice Milk, Soy Milk, Almond Milk, Coconut Milk, etc.) but I went with light coconut milk here because it’s so silky smooth, has some thickness to it, has some healthy fat to make the ice-cream rich, but it’s the light version so it doesn’t have too much fat. It worked out beautifully. My kids don’t like it because I used “dark chocolate” cocoa powder. If you’re not a fan of dark chocolate go with regular cocoa instead and you’ll have regular old chocolate ice-cream. Yum.
I’ve said it before…I love coconut milk! This looks so creamy. Mmm.
I made some chocolate ice cream of my own today. I’m calling it Almond Joy Ice Cream.
Mine is not dairy free but has coconut milk, cream and raw milk, eggs, melted baking cocolate, cocoa, vanilla, shredded coconut and toasted slivered almonds.
It’s to die for!!
Wow! That sounds great. I’ll have to try that sometime. Love the slivered almonds idea!