Oh, for the love of all things chocolate! If you like the idea of making homemade ice cream, this is the recipe for you! Add in some chopped almonds, semi-sweet chocolate chips, and Dandies Vegan Marshmallows to create Rocky Road Ice Cream! Get creative and bring out the kid in YOU!
1 14-ounce can of coconut milk (chilled)
2 cups vanilla almond milk
1/2 cup sugar
1/3 cup natural unsweetened cocoa (Hershey's Cocoa Powder)
1/2 teaspoon xanthan gum
Blend coconut milk, almond milk, sugar, cocoa, and xanthan gum in a blender until well combined. Refrigerate for 2 hours.
Once the ice cream mixture has chilled, transfer, and prepare it in an ice cream maker according to the manufacturer's instructions.
If you plan to add nuts, chocolate chips, and marshmallows, add them in the last few minutes of churning, while the ice cream is still soft enough to incorporate them.
Note: If you don't have an ice cream maker, transfer the mixture to a medium-sized bowl with a lid and place it in the freezer. Remove the ice cream and whisk vigorously for one to two minutes every hour for six hours.
Cover the ice cream with plastic wrap, making sure to press it onto the top of the ice cream, then seal it with a lid.
Store in the freezer for 4 to 6 hours before serving.