Deep, Dark Chocolate Almond Ice Cream

I have been borrowing ice cream recipes from A Vegan Ice Cream Paradise for weeks. I finally decided to try my own flavor. I am still borrowing the basics of Agnes L.'s recipes, but I'm switching it up a little. Having some fun.



1 c. soy creamer
3 c. almond milk (chocolate)
¾ c. sugar
¼ c. dutch cocoa
2 ½ T. arrowroot
1 t. vanilla extract
½ t. almond extract
½ t. chocolate extract
¼ c. roasted almonds (coarsely chopped)
¼ c. semi-sweet chocolate chips


Mix ¼ cup of almond milk with the 2-½ tablespoons of arrowroot and set aside.

Whisk ¼ cup of chocolate almond milk with the ¼ cup cocoa, then add it, the soy creamer, almond milk, and sugar together in a saucepan.


When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken.

Stir in vanilla, almond and chocolate extracts.

Set the ice cream mixture aside to cool. Once it cooled mine was actually a bit like pudding and had a slight skin which should be stirred up or it will 'plop' out of the pan all at once and make a mess of your ice cream maker. Freeze according to your ice cream maker’s instructions, adding the almonds and chocolate chips in the last 5 minutes.



I'm really thrilled with how this came out. It could be a little creamier, maybe 2 Cups of soy creamer and only 2 cups of Chocolate Almond Milk would fix that. This actually is like a really mushy fudgesicle, and I'm very, very okay with that!