Nondairy Chocolate Ice Cream

If you think that the only thing vegans eat are carrot sticks and celery, think again. This nondairy frozen dessert will make you wish you were vegan. Enjoy it on special occasions or when craving a bit of chocolate or something cool on a hot summer day.

Ingredients:

• 1/2 cup pine nuts
• 1/3 cup cashews, soaked 2 hours in filtered water, drained
• 1/4 cup almonds, soaked 8 hours in filtered water, drained
• 1 (13.66 oz) can Thai Kitchen Organic Coconut Milk or other brand, unsweetened
• 1/4 cup agave nectar
• 1 tablespoon coconut oil
• 1 1/2 teaspoons pure vanilla extract*
• 2 heaping tablespoons Navitas Naturals Organic Cacao Powder* or other brand
• pinch of Celtic sea salt
• Dash of cinnamon (optional)

Directions:

1. Place all ingredients in a high powered blender and blend on high speed for 2 minutes or until very smooth and creamy.
2. Pour into an 11 cup capacity Pirex Storage Dish or other shallow freezer safe container. Cover with a lid or plastic wrap and place in the freezer for 8 or more hours, stirring it once or twice throughout this time if ice crystals start to form on top.
3. Remove from the freezer and check every couple of minutes for it to becomes just soft enough to remove with a Zeroll Ice Cream Scoop or other ice cream scoop. Place the scoops in small dessert bowls and serve. Stores in the freezer for up to 3 days.

Variations:

1. Replace the cocoa powder with carob powder, which tastes a lot like chocolate but comes from a different plant and doesn’t have any caffeine.
2. Top this ice cream with a sprinkle of chopped walnuts.
3. When you just can’t get enough chocolate, sprinkle this ice cream with Navitas Naturals Organic Cacao Nibs or other brand, or drizzle with vegan Chocolate Sauce.

Yield:
Makes 4 servings.

* Though most extracts contain alcohol primarily derived from corn, which makes them gluten-free, and though pure, dark cacao powders are usually gluten-free, as well as carob powders and cocoa powders, some brands may be made with or contaminated with gluten. Those with celiac disease and gluten sensitivity may want to contact the manufacturer to be sure that the brands they are using are made without gluten and in a gluten-free facility.