Cardamom Spice Chocolate Ice Cream (vegan)
For my last birthday my madre got me an ice cream maker attachment thingy for my kitchenaid mixer (or rather her kitchenaid mixer which I stole). That pretty much means that muffins are so last year and ice cream is where it’s at. The problem of course with having ice cream around the house all the time is that… actually I don’t know where I was going with that. There is no problem.
The spices in this recipe are quite subtle, and really just serve to bring out the chocolate. Feel free to go buck wild and even add some concentrated chai tea or something. Nom. It’s also not super duper sweet so feel free to add more dates as you please.
1 can coconut milk
1 cup non-dairy milk of choice
20 (or so) pitted dates (I used mazafati)
1/3 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp guar gum
dash or more salt
Blend errrthing together and then chill in the freezer for an hour or in the fridge overnight. Then follow the instructions of your ice cream maker. If you don’t have an ice cream maker you’re shet out of luck. Just kidding. My man friend once told me something about salt and a ziploc baggy but I wasn’t really paying attention tbh. Google it. Or try the old “put in the freezer and stir every hour” although I’ve never been competent enough to remember to stir it…
After it’s an ice cream consistency, one way or another, throw in some cacao nibs or something else delish. Just not while it’s still in the ice cream maker as it will jam up and make angry noises.
And that’s it! Pumpkin Chai Ice Cream recipe coming soon!