Killer Good Homemade Ice Cream

PinKiller Good Homemade Ice Cream

I was just messing around when I created this ice cream recipe. I’ve never been a big ice cream fan, yes, I know to some of you that is a sin. However, I do fondly remember my mothers love of chocolate almond ice cream.

I grew up in a smallish town in the midwest. We would stop at the local ice cream shop on Saturdays. My dad would get Neapolitan, (I wonder if he couldn’t make up his mind and just went for the strawberry, chocolate, and vanilla mix.) My mom would get chocolate almond and was a little stingy with it.

This ice cream wasn’t the soft serve kind with chemical crud in it. This was the hard packed, creamy, luscious ice cream that people dream about. The strawberry had chunks of actual strawberries! The chocolate almond had so many nuts you would get some in every delicious bite.

I think the recipe I created is an AMAZING, EASY, VEGAN version of what my mother used to adore and I think she would scarf it up if she were still here.

As an added boost to my memory lane moment, I used my great-aunts covered metal casserole pan to help the ice cream freeze faster. If there is anyone that could rival Martha Stewart, it would be my great-aunt. I remember picking fuzzy peaches from her trees (that’s when peaches still had fuzz), blueberries from her bushes, and huge juicy tomatoes from her garden. She introduced me to sliced tomato toast sandwiches and I eat them every summer and think of her, just as I was thinking of my mother when I made this ice cream. Funny how food not only fills us physically, but also emotionally.

Killer Good Homemade Ice Cream Ingredients

1 – 14 oz can coconut cream (not coconut milk)

2/3 cup cocoa

5 Tbsp maple syrup (more if you like it sweeter)

1 tsp vanilla

pinch of salt

1/2 cup chopped almonds (optional, but my mother would want you to)

Killer Good Homemade Ice Cream Directions

If you have a metal casserole pan use it, (be careful not to touch it with wet hands), otherwise, place a freezer-safe container in the freezer.
Combine all of the ingredients in a blender except almonds. Blend until smooth. Be sure to scrape all of the hardened coconut cream out of the can.
Taste the mixture. If you prefer a sweeter ice cream, add more maple syrup to taste and blend.
Gently stir in almonds if you are adding them.
Transfer the blended mixture to the container in your freezer and freeze for 4-6 hours, or until firm.
After sitting in the freezer, the ice cream will freeze slightly harder than regular ice cream. Allow it to rest at room temperature for 10 minutes or so before serving. Enjoy!

Remember to tag me on Instagram, I want to see a pic of you enjoying your ice cream! Be sure to PIN it for later, too.Pin