Dark Chocolate Ice Cream w/Pistachios (dairy free!)

Dark Chocolate Ice Cream w/Pistachios

I decided to attempt to make an ice cream that was dairy free, low in sugar & it happens to be low in fat (boo). Why?! Because as much as I LOVE, LOVE, LOVE ice cream, I really do my best to not eat dairy.

Here is my variation on the Dark Chocolate Ice Cream from Jeni's Splendid Ice Creams. Want the recipe?!...keep reading!











Recipe

chocolate sauce

1/2 C dark chocolate cocoa powder
1/2 C hot water
1/4 C agave

ice cream base
2 C almond milk
1 C coconut milk
1/4 C agave
1/4 t salt
2 T cornstarch

Directions
Combine the ingredients for the chocolate sauce in a sauce pan and bring to a boil, then take off the heat.
For the ice cream base, combine the cornstarch with about 2 T of the almond milk & make a slurry (a paste you later pour into the mixture. This prevents the cornstarch from clumping).
Pour the milks, agave & salt into a sauce pan & bring to a rolling boil.
Once boiling (watch it or it will boil over), allow to boil for 4 minutes, while stirring occasionally.
After the 4 minutes are up, add the cornstarch mixture while stirring & bring back up to a boil & let boil for 1 minute (until thicker).
Take off the heat & add chocolate sauce & stir well.
Allow to chill in the fridge over night.
Pour mixture into ice cream maker & follow directions for your machine.

ready to get it's freeze on

Because there isn't a lot of fat or sugar in this, it will freeze a lot harder than a normal ice cream. But, just let it thaw for about 10-15 minutes before you need to serve & it is perfectly scoop-able!