Recipe: Vegan Almond Chocolate Ice Cream

 

To me, there is something very satisfying about using up every last morsel of something.

All you need is love. But a little chocolate now and then doesn’t hurt.

Charles M. Schulz

I’ve always struggled with tossing the pulp produced from juicing perfectly good whole vegetables and fruits. The same goes for bread crusts, wilted greens, and wrinkly old apples and oranges.

My last post about almond milk provided a nourishing, high quality way to satisfy a craving for richness. Straining the almonds makes a beverage that is ultra smooth and silky – but what to do with the leftover pulp?

Here is what I did.

My bet is you’ll be making almond milk from now on just so you can get to the leftovers.

A good friend once told me about her two rules to a happy marriage:

1. Never go to bed mad

2. Always have chocolate in the house

Over the years, I have learned that sometimes ignoring rule no.1 is the only way out of a silly late night bickering match.

(Trust me, go to sleep and it won’t seem like such a big deal in the light of day).

But I do stand by rule no. 2 religiously.

You might want to have a little of this tucked away after you try it too.

Here is the recipe for a 4-ingredient ice cream that will satisfy anyone’s sweet tooth, and hopefully have you (and your significant other) sleeping soundly at night!

The Less:

Less real ice cream means less additives, fat, and calories from not eating dairy, not to mention dollars spent on processed packaged goodies. Less waste in the kitchen means better karma for your whole life, not to mention more satisfaction from using every penny’s worth of your precious ingredients.

The More:

More real chocolate and richness means you can enjoy less to be satisfied more. More nutritious treats means you can indulge without worry. More chocolate in life is just good. Just like more time in the kitchen celebrating goodness for yourself and your loved ones.

Almond Chocolate Ice Cream:

You will need:

  • Almond pulp from making one recipe of Mindful Almond Milk (this will yield about 3/4 cup of pulp)
  • 2 tbsp chia seeds
  • 1/3 cup cold water for soaking chia
  • 1/3 cup cold water
  • 200 grams good dark chocolate (I use Callebaut from Belgium)

In a small bowl, combine the chia seeds and 1/3 cup of cold water. Mix well and set aside. Next, using a double boiler or stainless bowl atop a pot of boiling water (I outline an easy method for this here), begin to melt the chocolate. Stir the chocolate as it melts to avoid it getting stuck or burnt. Check the soaking chia seeds after a few minutes and stir with a fork to make sure it gels with the water consistently.

After 10 minutes or so, the chia will have formed a nice gelatinous mixture. Stir one last time. In a blender, combine the almond pulp, chia, and remaining 1/3 cup of water and blend on high until smooth and well mixed.

Transfer chia/almond mixture to a small mixing bowl. Once your chocolate is melted, stir the warm chocolate directly into the chia/almond mixture and stir (be sure to spatula out every last drop of melted chocolate!).

Stir your gloriously warm concoction together and look to the stars, chances are angels are singing, birds are dancing and the clouds are parting…you are stirring pure heavenly goodness!

From here you can go one of a few ways, but for ice cream, (after all that is the title of this post, right?) transfer the mixture to individual containers (I just happened to have an empty dessert container from a frozen probiotic yogurt I tried)….then freeze!

If you eat this on the same day you make it – allowing 4-5 hours to set in the freezer – the texture will be perfection. However, if you want to save it for a later day I recommend removing it from the freezer 20-30 minutes before you want to eat it, the texture will be just right….

And here you have it, the finished product. By-products from other delicious recipes never looked (or tasted) so good!

I hope you enjoy this partially raw, totally vegan, protein-and-nutrient-packed dessert as much I did :)

I’ll admit my almond milk was gone (partially from the results of my next post) pretty much the same day I made it….this ice cream disappeared about 5 minutes after I showed up to the office today.

Want to see what else I made with this?

Stay tuned. Other major highlights this week included a photoshoot for Not So Fast with the talented photographer, soon to be world traveler, Mark Feenstra (we seriously nailed it thanks to an amazing group of sexy volunteers!).

  • How do you stay steeped in chocolate?
  • Do you have any rules to a successful marriage/partnership?

I’d love to hear how you are making out!

Update: as this has been one of the more popular posts on this blog, this has been submitted to Healthy Vegan Fridays, a super cool new initiative from a group of great bloggers! Check out their event and enjoy! :)

Yours in Less,


39 Comments

Filed under Desserts, Vegan

39 Responses to Recipe: Vegan Almond Chocolate Ice Cream

  1. Let me be the first to say – YUM! :-) I will have to try this.

    BTW – I stay steeped in chocolate by living with a chocoholic

  2. :) Excellent! I have a feeling everyone in our house would have the same answer – I may have raised 2 healthy eaters, but no one is ever shy in front of chocolate in this house! I hope you do try it, it would be amazing with milk chocolate too (maybe even white?), let us know how you make out! Cheers!

  3. Goodness me, this sounds AMAZING. Just one more reason to quit eating the raw almonds I buy and try making a batch of almond milk. What a great post.

  4. Holy YUM. This looks amazingly rich :) I love your fresh take on how to use almond pulp!

    • Thanks Gabby – I hope you are having a greeeeat week! I am making my green smoothie for the day right now, been enjoying your inspired posts this week! This is super rich for sure!

  5. Wonderful, delicious, creative idea! Here I thought I was so clever using the almond pulp in my baked goods. I like this use even better…mmm, ice cream.

    • Thanks! I’d love to hear how you use yours (baked goods are not my strength!) too!Thanks for the follow and the comment – I’ll be checking out your blog too – it looks great! Let me know if you do try it :) ~ S

  6. I agree about the going to bed mad and having chocolate in the house! I always keep a stash (10 stashes, to be more accurate) of chocolate ;-)

  7. Wow – this looks amazing! I must admit, I’ve been a little scared to make my own almond milk, but I definitely need to try, even just to make this ice cream!

    • Thank you Jane! I promise once you try it you’ll be hooked at how amazingly easy it is, and there are so many great ways to use up the leftovers (including this one) – thanks for stopping in and for your comment!

  8. This sounds insanely delicious :) I have to try!!!

  9. Fascinating! Would never have dreamed it up! But now that you have, I’ve bought in! And your choice of Callebaut from Belgium, perfection! If one MUST have chocolate in the house, this will do. ;)

  10. WHAT?! no way this is possible. that looks so good!!! you are awesome, I’m making some almond milk this week so you know I’m gonna be hitting this recipe up after!

    • Thanks Jessi! It turned out pretty good – I tried it in the fridge the 1st time, was good, but then I thought ‘freezer time!’ – I’ve got some in a juice pop gadget for the future too :) I hope you enjoy! ;)

  11. how delicious!!!! what a great way to use up the almond pulp. I also hate to throw anything away. Way to be creative!

  12. This looks awesome. I can’t wait to try it. Chia seeds are amazing.

  13. Pingback: Homemade Almond Milk | The Healthy Beehive

  14. This looks aweeeesome!

  15. What a great way to use the almond pulp! I love the look of this!

    Thanks for linking up to HVF!

  16. I loved this when you first posted it and I love it still :) Thanks for your support and submission to HVF. You rock :)

    • Thanks Gabby! Would you believe it is one of the top posts that gets visited on my blog? I know weird! It’s a goodie for sure – I’d support anything you do, it’s such a great community idea :) Have a great weekend!

  17. Pingback: healthy vegan friday #3 | the veggie nook

  18. Hi Shira! I made this last night, and it turned out great! I wanted to be able to control the amount of sugar, so I melted 150 grams of unsweetened Baker’s chocolate and added 4 tablespoons of maple syrup and 15 drops of liquid stevia. I blended everything in my food processor, so it probably didn’t get quite as smooth as yours, but it still tasted great! I also added some sea salt and vanilla. My young daughters both really enjoy it, and I’m happy to have something to do with all the almond pulp I collect! Thanks girl! :-)

  19. Farkasbarack

    Hi Shira! I’ve just found your blog and made my first glass of almond milk today. :) This ice cream will definitely be the next step, but I don’t have chia seeds at hand right now. Do they have a “function” in the ice cream? I mean, do I have to use something else, eg. gelatine instead of them, or can I just skip this step? Thanks in advance, greetings from Hungary! :)

    • Shira

      Hi there! You can skip the chia if you like, they are just added to help with creating the gelatinous texture :) I am sure it will turn out okay without them!

  20. Amelia Katz

    So easy and whole-food healthy :-)

  21. Bianca

    I’ve only recently been introduced to your blog, and I must say that I love it! Your ideas are so cre

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