The Angel Kids always request my homemade ice cream when they visit but that usually involves ingredients I personally don’t like to use or eat, although I do it for them.
Feeling sorry for the chunk of body part that was chopped off a couple days ago, I thought that a bowl of chocolate ice cream would make me feel much better.
I didn’t want to go to the store and buy vegan ice cream loaded with all kinds of chemicals and other ingredients that help it replicate dairy ice cream and I’m allergic to coconut which is the mainstay for most vegan ice cream, so I decided to make my own.
I had an unopened container of almond milk from the kids’ recent visit and decided to do a little experimenting.
The result was SO satisfying. It actually tastes very similar to a fudgesicle and that’s not a bad thing.
It’s not super creamy but it’s very chocolate-y and yummy. Substituting one cup of full fat coconut milk for one cup of almond milk or a little corn syrup would provide a much smoother texture but all I really cared about was the chocolate. If I make it again, I will add a couple tablespoons of maple syrup, but this is a quick and easy recipe.
I think this is a great recipe to use for homemade popsicle molds. I didn’t, but you could add mini chocolate chips or berries and that would be yummy, too.
It’s fun to experiment and I’m never sorry if I fail because I’ll try something different next time, but this was a success.
PS If you’re counting, I don’t consider vanilla to be an ingredient!