Chocolate Ice Cream oh how I miss you… In general, ice cream is one of those thing you really miss being dairy free. There are a ton of dairy free Chocolate Ice Cream recipes, but they all call for soy – or egg. Now I do have to say if you don’t like bananas, you may not like this. We are going to experiment with this and see if a different fruit would work as the base. We use out 1 1/2 quart ice cream freezer, but I’m sure you could just freeze it in a freezer safe container as well.
To make the chocolate ice cream, make sure to plan ahead! The 1 1/2 quart ice cream freezer requires the double-insulated freezer bowl to be frozen before use. Pro tip: we wash the freezer bowl after each use, dry thoroughly and return to the freezer. This ensures that we can make ice cream any time we want.
The nice thing about this ice cream recipe is that you could add any flavor to change it up. Instead of coco powder and sugar, get strawberry almond milk and have strawberry ice cream. Add chopped strawberries to enhance!
Some people have mentioned that the banana flavor is very strong. For those that don’t like the flavor of banana, you might want to steer clear.
Dairy and Soy Free Chocolate Ice Cream
Ingredients
- 1 1/2 cups Almond milk or your favorite milk sub
- 2 Tbsp coco powder
- 2 Tbsp sugar
- 2 ripe bananas
Instructions
- Mash bananas
- Add to blender with remaining ingredients and blend until smooth
- Add to freezer and turn until frozen
Shared on: Allergy Friendly Friday, Allergy Free Cookery, Gluten Free Wednesdays, and Slightly Indulgent Tuesday
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