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!