I scream, you scream, we all scream for ice cream! Ahhh.
I could scream. We have had a really crazy week here. Last week my mom fell and fractured her tailbone. And this week, my sweet 98 year old grandma Alice, whom we named our daughter after, passed away on Monday. She was an absolutely amazing woman. I hope I can be half as strong, smart, and healthy as she was for so much of her life.
Oh and just to add to the week, my heart rate has been a little crazy and faster than normal, while at rest but especially while working out lately. So, I decided it might be worth checking out so I went in for a quick appointment with my Internist and he took lots of blood, a lung x-ray and an ECG. About 2 hours later I got a call that I needed to come back immediately to get a chest CT scan to rule out a PE. Of course I had no idea what a PE was until my friend said it was a pulmonary embolism. What?!?! 10 minutes later at the hospital, I started doing some research while in the waiting room. Don’t ever do research while waiting for a procedure. Apparently it is a blood clot and can be pretty scary. Anyway, long story short, no PE, thank goodness. Who knows, maybe it’s just stress. Anyway I hope to find out exactly what it is soon but in the meantime, when I am sucking wind at the gym, you’ll know why now.
So after all of this, my daughter wanted to make something to cheer me up and she really nailed it. I love that she can make food on her own now. It is such a treat. This ice cream is a family favorite now, and I know it will be enjoyed all summer long. It’s dairy-free, egg-free, and fantastically rich and creamy. You can do so many variations to this chocolate ice cream. My daughter decided to call this Rocky Roadless Ice Cream and man was it good! Salty almonds, with sweet creamy chocolate makes for an incredible combination. Mmmmm.
Alice also made another batch without nuts and we poured it in this glass before it was frozen solid and I swear it tastes just like a Wendy’s Frosty…but even better!!!
Please hold for the picture. Nope, just hold it!
- Chocolate Ice Cream Ingredients
- 2 cups canned full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup raw cacao powder
- 1/8 tsp sea salt
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 1/4 cup salted roasted almonds (broken into pieces)
- 1/4 cup dark chocolate (chips or shaved from a chocolate bar)
- Warm all the ice cream ingredients in a saucepan over a low to medium heat. Bring to a simmer and heat until most of the cocoa powder is dissolved (about 8-10 minutes).
- Pour the mixture into a metal or glass bowl and then place it in the freezer for about 30 minutes or until the mixture is cold.
- Place the cold mixture in an ice cream maker (we have the Cuisinart one) and turn the machine on.
- Allow it to churn for about 20-25 minutes (add chocolate chips and almonds about halfway though) or until the ice cream becomes solid.