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Vegan Dark Chocolate Almond Ice Cream
Ingredients
  • One 13.5 oz can of full fat canned coconut milk
  • ¼ cup (24g) unsweetened cocoa powder
  • ¼ cup + 2 tablespoons (120g) pure maple syrup
  • 1 teaspoon unsulphured molasses (optional-but aids in the dark chocolate flavor)
  • One 3.16 oz (90g) dark cacao chocolate bar 70 to 71% cacao, finely chopped
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon fine sea salt
  • ¼ cup (20g) dark chocolate covered almonds, chopped
  • subheading: NOTE:
  • Make sure your freezer bowl from your ice cream maker has been in your freezer for a couple of days to make sure all the liquid in it is completely solid, otherwise it won't make ice cream properly. See your manual for further tips.
  • I use this scale.
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