Chocolate Ice Creams

No banana split would be complete without a scoop of vanilla, a scoop of berry, and a scoop of chocolate ice creams. Here are two of the recipes for chocolate ice cream that even my dairy-eating friends loved.

Chocolate Hazelnut Ice Cream with Chocolate Chunks
6-7 oz semi-sweet or bitter-sweet dark chocolate (non-dairy)
2 cups So Delicious Hazelnut Coconut Creamer (found at Central Market)
4 egg yolks
1/3 cup sugar (or to taste)
dark chocolate cut into small pieces

Heat the chocolate and the creamer in a double boiler, until the chocolate is melted.

Beat the egg yolks and the sugar until light colored and slightly thickened. Beat in the hot chocolate-creamer mixture. Let the mixture cool.

Then add to the ice cream maker and allow to freeze. When almost frozen, add the chocolate pieces so they are suspended in the ice cream.


Chocolate Coffee Ice Cream
6-7 oz of semisweet dark chocolate (non-dairy)
2 cups of Silk soy creamer
2/3 cup sugar (or to taste)
4 egg yolks
1 tsp instant espresso powder

Heat the chocolate and the creamer in a double boiler, until the chocolate is melted. Add the espresso powder and stir.

Beat the eggs and sugar until light colored and thickened. Slowly beat the hot chocolate-creamer into the eggs. Let the mixture cool. 

Then add to the ice cream maker and allow to freeze. 

ICE CREAM!!!

"I scream; you scream; we all scream for ice cream!!!" YEA!!

Ice cream is one of those things that I've mostly cut out since going dairy free. I've tried the Tofutti ice cream and the mini ice cream sandwiches. Central Market also carries a variety of dairy-free ice creams, including Nada-Moo and So Delicious coconut milk ice cream, which are really quite yummy.

Then a friend loaned me her ice cream maker last month and I began looking for dairy-free recipes. Since then I've had fun trying many different recipes, and my friends have been more than happy to be my guinea pigs tasting and helping to eat my mistakes.

Here are two of my favorite recipes.

Blackberry, Strawberry, and Banana Ice Cream

1 cup Tofutti Sour Cream
2 soft bananas
1 cup berries (you can mix different berries totaling around 1 cup, maybe a little more)
1/2 cup almond milk
3 TBS honey (or other sweetener to taste)

Mix the berries in a blender and then strain the seeds out. If you don't mind the seeds, than skip that step.

Blend together the berries, bananas, sour cream, almond milk, and honey.

Place the mixture in an ice cream maker and allow to freeze.


Mexican Vanilla
6 egg yolks
2 cups Silk Creamer
3/4 cup light brown sugar
2 TBS Mexican Vanilla
cinnamon (optional)

Heat the creamer in a pan until almost boiling. If using the cinnamon, add 1 stick cinnamon to the creamer while it's heating and let steep for about 30 minutes. Then remove cinnamon.

Beat the egg yolks and sugar until thickened and light colored. Then beat in the hot creamer a little at a time. Stir in the vanilla.

Pour into the ice cream maker and allow to freeze.