VEGAN, HEALTHY & DELICIOUS ALMOND ICE CREAM (NO-CHURN!)

When the weather warms up, I get my ice cream maker out of the kitchen cabinet and flip through my many collected recipes looking for a new flavor to make at home for my family. As a nutritionist, I want the most nutrition-dense treat I can make; as a foodie and chef, I strive for quality ingredients and flavor; and as a mom, well, I look for ease of preparation and clean up. This recipe is all of that - free of dairy, gluten and added sugars and full of protein, fiber and vitamins courtesy of the almonds and dates. It also tastes amazing, and all I have to clean afterwards is my Vitamix blender, a couple of measuring cups and the kids' faces. I combined a couple of different recipes to get to this one, but unfortunately, I don't have the source of the original ones. You can substitute the almond milk for any other dairy-free milk, eat as is or sprinkle with roasted coconut flakes, unsweetened coconut or cocoa nibs, or even drizzle a little maple syrup on your cold dessert. To be fair, I wasn't the one who actually made this ice cream, I have to give credit for my 7-year-old son for making it all from scratch. Thank you, love!

Almond-Date Vegan Ice Cream

• 1 ½ cup almond milk
• 1 cup pitted dates, softened
• 1 cup creamy almond butter 
• 3 teaspoons almond extract (or 2 tsp almond and 1 tsp vanilla extract)
• 1 teaspoon sea salt

Optional add-ins (highly recommend!):

• ¼ cup dried cherries
• ¼ cup chopped almonds

Soak the dates in warm water for a few minutes and then remove the pits. Place all ingredients (minus add-ins) in a high speed blender and mix until smooth. If using the add-ins, incorporate them at this point and pulse a few times to mix well. Pour into a freezer safe container with a cover and freeze for about 3-5 hours. When ready to serve, allow to thaw a little beforehand. ​Homemade ice cream is best eaten within the first couple of days to avoid ice crystals from forming. Enjoy!

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