“I hate the heat. When it gets above 65° F, I get cranky,” says my friend Jessica.
No doubt about it. When summer hits, a big ole’ need to stay cool tops the list of dietary concerns!
And if you or your kiddos, like Jessica, get cranky in the heat and need to eat cold foods a lot during the summer to keep your cool…
…I have just the thing for you.
This dark chocolate ice cream with bits of crispy nuts, coconut, and chocolate chunks for a crunch!
As written, the recipe is dairy-free, but you can use whole milk or cream if you’d like, too! You’ll love it!
By the way, this dark chocolate ice cream recipe comes from Jessica Espinoza, friend and blogger at Delicious Obsessions.
It’s from her brand-new eBook, The Splendid Scoop, which contains 10 more delicious and easy dairy-free frozen treat recipes — ice creams, floats, popsicles, slushes, pies, and more — plus tips and trick for homemade ice cream perfection.
Jessica gave me special permission to share this recipe from her book! Thank you, Jessica! Enjoy!
- 4 cups full-fat coconut milk (Jessica loves the coconut cream from Aroy-D) -- or whole milk or cream
- 2-4 T fine organic cane sugar or coconut sugar (whiz it up in a food processor to make it extra fine)
- ⅛ t granulated stevia powder (optional - add 1-2 extra tbsp. of sugar if you omit this)
- ⅓-1/2 cup unsweetened cocoa powder (more or less to suit your taste preferences - you can also sub carob powder)
- 1 t vanilla extract OR vanilla bean powder
- ½ t almond extract
- 1-2 T rum, vodka, etc. OR grass-fed gelatin (optional)
- ¾ cup crispy pecans (how to)
- ¾ cup crispy walnuts (how to)
- ½ cup toasted coconut flakes
- ¼ cup chocolate chips or chocolate chunks
- Mix all the ingredients except nuts, toasted coconut, and chocolate chips together with a hand mixer until thoroughly combined.
- Chill completely, at least 4-6 hours, or overnight.
- Prepare according to your ice cream maker's instructions.
- About halfway through the churning time, add the nuts, coconut, and chocolate chunks. That way everything doesn't sink to the bottom.
- No ice cream maker? No problem. Refer to the instructions on page 8. You'll want to add the nuts, coconut, and chocolate chunks once the mixture starts to solidify. That way everything doesn't sink to the bottom.
About The Book: The Splendid Scoop
The Splendid Scoop and Other Frozen Treats contains 11 delicious and easy dairy-free recipes plus tips and tricks for homemade ice cream perfection… even if you don’t have an ice cream maker!
You will learn:
- Why making your own ice cream and frozen treats at home is better than buying them at the store (even the organic ones!).
- Tips and tricks for homemade ice cream success.
- How to make ice cream without an ice cream maker (it’s easier than you think!).
- Delicious dairy-free recipes the whole family will love (recipes are also gluten and free and can easily be adapted for the autoimmune protocol as well).
- Extensive resource suggestions for real food, wellness, and beyond.
Here are the recipes:
- Creamy Vanilla Ice Cream
- Dark Chocolate Crunch Ice Cream (revealed free! above)
- Mint Chocolate Chip Ice Cream
- Cherry Vanilla Ice Cream
- Bananas Foster Ice Cream
- Summer Berry “Ice Cream” Pie
- Frozen Hot Chocolate
- Lemon Banana Coconut Shake
- Strawberry Mint Watermelon Slush
- Red Raspberry Limeade
- Refreshing Water Kefir (or Kombucha) Ice Cream Float
If you’re ready to beat the heat with some tasty treats, look no further than The Splendid Scoop!
What frozen treats help you beat the summer heat? Do you like dark chocolate ice cream?
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