Beyond easy. Very chocolately.
Chocolate Mocha Vegan Ice Cream with Amaretto
Three cups unsweetened original almond milk (or any combination of non-dairy beverages, including coconut or a little coconut cream.)
1/4 cup cold coffee or espresso
2/3 cup brown sugar
3/4 cup cocoa
1/8 teaspoon salt
One tablespoon vanilla
One tablespoon Amaretto
Sift cocoa, add all other ingredients. Whisk to combine. Chill for at least four hours. Pour into your favorite ice cream maker; I have a Cuisinart.
That’s all there is to it; easy, easy, easy!
The texture is a bit more sorbet-ish than creamy custardy dairy ice cream, but no one around here is complaining!
The addition of coconut milk or coconut cream will definitely smooth out the texture but I didn’t have any in the pantry, so I used what I had.
**For a fancy decadent treat, spill Amaretto over a fresh scoop in a pretty cup, garnish with mint, and enjoy!
That sounds like chocolate perfection! 🙂
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It’s pretty good, that’s for sure!
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I was all good with this until I realized I don’t own an ice cream maker. Oh well. Next time!
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Darn!!! There IS a way to make it without an ice cream maker but it’s very labor intensive and there are always ice crystals that ruin it. Sorry!
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