I was tired of paying millions of dollars for tiny pints of artisanal, allergy-friendly ice-cream that were safe and delicious. As you probably know, kids eat a lot of ice-cream. So, I decided to start making my own. This recipe is egg-free, dairy-free, gluten-free, nut-free, and super easy.
Ingredients:
4 cups coconut oat milk (search oat milk for my recipe)
1 can sweetened condensed coconut milk
1 generous pinch of salt
1/3 cup good cocoa powder
1/3 cup granulated sugar
1/2 bag of mini, dairy-free chocolate chips (let's be honest, you can use the whole bag)
Directions:
Using your blender, combine all the ingredients except for the chocolate chips. Blend until smooth and creamy.
Pour contents slowly into your ice-cream maker (follow the manufacturers instructions) and run until you achieve the desired consistency (mine took about 25 minutes). Fold in chocolate chips and transfer to a plastic storage container. Freeze at least three hours or until the desired hardness is achieved.
Enjoy!
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