Vegan Cocoa Almond Butter Ice Cream

Why make your own vegan ice cream?

Gums such as carrageenan, guar gum, Xantham gum, gellan gum, locust bean gum, and lecithins are all used as thickeners in nut milks, which are the base of vegan ice cream. Aside from the gums and thickeners that are already in manufactured plant based milks, they are then added in as their own separate ingredients, in higher quantities in vegan ice creams. Manufactured vegan ice creams don’t include the extensive list of ingredients used in the plant based milks that are included, so in reality, there are even MORE gums and thickeners than listed on the carton. That’s why some of those vegan ice creams end up being so creamy and smooth in texture - it’s all in the gum. Aside from this issue with gums and thickeners, it’s almost impossible to find a sugar free plant based ice cream, which feeds both bacteria and fungus, impeding the body’s healing process and creating more inflammation.

Recipe

For all my dark chocolate loving friends, this one’s for you. This vegan cocoa almond butter ice cream is dense, decadent, and rich in flavor. A tiny serving goes a long way, especially if you’re dealing with SIBO or gut health issues in general. Too much cocoa can send the tummy reeling, so feel free to keep this ice cream in your freezer for as long as you’d like!

This recipe, is yet another super simple and easy one, even for those of you who don’t have an ice cream maker. Wait, ice cream makers are actually a thing? Yes, they are! And they’re great, but not everyone has them, or the time to stand there, churning their pretty little hearts away. So for those of you who are looking for a quick-ish treat, that tastes like real dessert, give this recipe a go!

3 cups homemade raw vanilla almond milk

1/2 cup Lily’s Sweets Dark Chocolate Baking Bar

1/2 cup organic raw almond butter

1 tbsp organic vanilla extract

1/2 tsp Himalayan salt

1 tsp organic stevia

1/2 c Navita’s Organics Organic Cocoa Powder

Blend all of these ingredients together in a Vitamix, Magic Bullet, or generic blender. After you’ve blended these ingredients together, creating a creamy texture, pour the mixture into a container of your choice. Slowly add in another 1/2 cup of chopped chocolate chunks, and mix them ever so gently to spread them evenly throughout the ice cream. Set the container in the freezer, and let it freeze for about 4-8 hours. Before serving, give it a little time to thaw, as almond milk freezes to a very solid, icy consistency. Serve, and top with your favorite berries or nuts!