Can we just talk about how easy this No-Churn ice cream is?! I never thought I'd be the type of gal who makes homemade ice cream- it seemed like a process. And the thought of another appliance was enough to forget the idea for good. But then I came across Unconventional Baker, who is a true foodie inspiration altogether and I realized ice cream doesn't have to be complicated, or loaded with a ton of ingredients. It doesn't even need an ice cream machine to make, or refined sugars for that matter. Soooo, her blog posts alone convinced me to give it a shot! This one is made with simple ingredients, without refined sugars, gluten or dairy, and is truly delightful. Just toss the ingredients in a high powered blender, freeze, and serve later on for a truly delicious treat.
1.5 cups unsweetened non dairy milk
3/4 cup pitted dates
3/4 cup organic peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
If the dates are very hard, boil some water to pour over the dates, allow them to soak for a few minutes to soften.
In a blender add: non dairy milk, dates, peanut butter, vanilla extract, salt. Blend until silky smooth.
Once smooth you can add a few tablespoons of cocoa nibs and give it a quick one-two pulse, just to incorporate.
Pour the mixture into a loaf pan, then sprinkle the top with cocoa nibs.
Set in the freezer for a minimum of 4 hours, or overnight. Serve!
Recipe inspiration from Unconventional Baker
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