Over the last 15 years, finding ways to recreate my favorite childhood dishes in plant-based form has been my passion. And now, raising two small humans, I get to explore ways to make gluten-free + dairy-free quick and simple… and delicious of course!Â
Over the weekend we celebrated our little guy's 3 birthday. Normally I would plan out a full-on buffet for family and friends but this year things were much more low-key. We choose to be grateful and celebrate right where we are.Â
Soo... I made two batches of homemade ice cream and called it a day! And he loved it. #missionaccomplishedÂ
This Chocolate Almond ice cream is inspired by a recipe I created while pregnant with my first. I had a hard time getting in enough daily protein so this was a "cheat" way to sneak it in with something yummy. My original recipe however was chock-full of heavy cream and whole milk.Â
Fully remastered, this recipe contains two great dairy substitutes - cashews coconut. Both give that rich, creamy feel of dairy without the congestion or tummy upset.Â
The almond butter gives a distinct nutty texture - swirl in as much as you like!Â
Chocolate Almond Ice CreamÂ
¾ cup creamy almond butterÂ
½ cup coconut sugarÂ
2 scoops Orgain vegan chocolate protein powder (https://amzn.to/3kyV4AH)Â
¼ cup maple syrupÂ
1 cup raw cashews, soaked and drainedÂ
2 cups filtered waterÂ
1-15oz can unsweetened coconut milkÂ
1½ tsp pure vanilla extractÂ
1. Prep ice cream maker before mixing.Â
2. In a blender, combine the cashews, maple syrup, and water.Â
3. In a medium mixing bowl, mix sugar and protein powder. Add almond butter and combine with a spatula until smooth.Â
4. Add the cashew milk in portions, stirring each time to maintain consistency. Mix coconut milk and vanilla and stir into the mixture, also in portions, until smooth. 5. Pour the mixture into the ice cream maker and follow the manufacturer's instructions. 6. Keep frozen and let thaw for 15-20 minutes before serving.Â
Serve chilled. Makes 8 double scoop servings.