Killer Good Homemade Ice Cream
Killer Good Homemade Ice Cream
I was just messing around when I created this ice cream recipe. Â 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. Â We would stop at the local ice cream shop on Saturdays. Â 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.) Â 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. Â This was the hard packed, creamy, luscious ice cream that people dream about. Â The strawberry had chunks of actual strawberries! Â 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. Â If there is anyone that could rival Martha Stewart, it would be my great-aunt. Â 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. Â 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. Â 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)
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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. Â Blend until smooth. Â 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. Â Enjoy!
Remember to tag me on Instagram, I want to see a pic of you enjoying your ice cream! Â Be sure to PIN it for later, too.
Share it on Facebook because your friends are going to love you for it!
Intentionally eat,
Cindy