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!