Double Chocolate Vegan ICe Cream WITH ALMOND BITS

We are on a roll, trying new vegan ice cream recipes every week! This one gets super creamy after churned in an ice cream maker (I use Cuisinart). Just make sure the gel inside your ice cream freezer bowl is completely frozen through, making no sloshing sound as you shake the bowl. You might need to put it in the freezer for about 12-24 hours prior to use, dependinng on the temperature of your freezer and/or defrost cycles, During the Summer, I usually just keep mine in the freezer (covered) at all times until I need to use it. Also, it is essential that you use FULL FAT canned coconut milk when making this recipe, or any other vegan ice cream recipes that use coconut milk as a base. You can omit the molasses in this recipe, but using it adds richness and an almost smoky flavor. For the healhiest (and less sweet) type of molasses, go for unsulphured, blackstrap molasses. It is made from the third and final boiling of the cane or beet juice, retaining the most vitamins and minerals. You may add 2 extra teaspoons of maple syrup for added sweetness if using blackstrap molasses. For a true vegan version of this recipe, make sure you use vegan dark chocolate-covered almonds. You can also use regular roasted almonds instead. I used Trader Joe's 73% Cacao Dark Belgian chocolate-covered almonds, which is what I had at home. For the chocolate bar, I used "The Dark Chocolate Lover's" 85% cacao also from Trader Joe's. Raw cacao is full of powerful antioxidants like polyphenols, which help reduce inflammation and improve cholesterol levels. It may also uplift our mood, so let's (happily) get to it, shall we?

VEGAN CHOCOLATE ALMOND CRUNCH ICE CREAM
 

• One 13.5 oz can of full fat coconut milk
• ¼ cup raw cacao powder 
• ⅓ cup of pure dark maple syrup  
• 1 teaspoon unsulphured molasses (optional)
• One 3.5 oz (100g) dark chocolate bar 73-85% cacao, chopped
• ½ teaspoon pure vanilla extract 
• ⅛ teaspoon sea salt
• ¼ cup dark chocolate-covered almonds, chopped

Shake coconut milk can to incorporate all liquid and solids inside, then add it to your blender along with the cacao powder, maple syrup and molasses, if using. Melt chopped chocolate pieces in a bowl over a pot with boiling water (known as a bain-marie or double boiler), stirring when needed and being careful to not get any water mixed in with your chocolate. Pour it into the blender and incorporate with the coconut mixture processing on high until completely smooth. Add vanilla, salt and blend again. Cool down to room temperature and transfer to your ice cream machine. Churn for about 20 minutes (please see the instruction manual of your product for exact time) until it reaches soft serve texture. You can add the chopped almonds here, if using, allow it to churn a little longer to incorporate the nuts into the ice cream, and then transfer the mixture to a freezer safe covered container. Place in the freezer for a couple of hours before serving, and take out 10-15 minutes before needed. Enjoy the richness of this wonderful and healthy treat!

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