This ice cream recipe is one of our new favorites. It’s so simple, healthy and delicious. Sweetened only with dates, and of course dairy-free, I think I’ll be serving this one to weekend guests all summer long.
With an ice cream machine, making all kinds of frozen treats becomes completely hands-off – and so much fun!
My friend, Kathy Hester (the undisputed EXPERT on all things Ninja Creami), has created the ONLY whole food plant-based Ninja Creami ebook, AND she’s having a special sale on her ebook right now!!
Get Kathy’s WFPB Ninja Creami ebook here!!
If you’re still shopping for your ice cream machine, check out the very popular Ninja Creami here on Amazon.
If you’re waiting for the brand new Ninja Creami Breeze machine, it’s currently available for preorder! (Kathy says the new Breeze does have several upgrades, including that it runs more quietly).
Either way, join the party!
Get in on all the homemade ice cream fun, and don’t miss this special sale on Kathy’s WFPB Ninja Creami ebook! : )
CHOCOLATE CACAO ICE CREAM
2 cups almond milk
3/4 cup date syrup (or 3/4 cup pitted Deglet Noor dates, really packed in solidly)
1/2 cup raw cashews
1/4 cup raw cacao (or pure cocoa) powder
1 tablespoon vanilla powder (OR 2 tablespoons pure vanilla extract)
sprinkle of salt
Instructions
Add all ingredients to a high-powered blender (like a Vitamix) and process until mixture is smooth and combined well.
Carefully pour mixture into the bowl of an automatic ice cream maker (like this one, that I use) – or into pint containers that come with your Ninja Creami.
Process according to manufacturer’s instructions.
Enjoy immediately, or harden further in freezer for an hour or more, as desired.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen