Tag Archives: almond milk

Coconut Almond Dark Chocolate Ice Cream

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

There’s a wonderful new creamery that’s opened up in our town. If keeping my waistline in check wasn’t an issue, I’d be there every night. And I’d probably order their Coconut Almond Chocolate Chip…every night. But, since it’s bathing suit season and well, that always scares me to pieces, I decided to create my own version using almond milk.

Creating a lower fat ice cream is nothing short of challenging. Personally, I don’t have an issue with fat exactly, but I’m usually more concerned about where it comes from. I try to use mostly plant based fats in my diet. That’s where almond milk fits perfectly. I really like Silk Unsweetened Vanilla Almond Milk because it has a lot of flavor just on its own. I’ve made so many batches, trying different alternatives to getting a richer texture. I will admit, unless there’s some fat involved, getting a really creamy texture is impossible. My favorite batch uses a bit of almond butter to enhance both the feel and the flavor of the ice cream. I won’t tell you that this will yield a perfectly creamy ice cream, but it is an incredibly delicious frozen dessert that is light and refreshing. I tested it out on my whole family and they loved it!

Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

Coconut Almond Dark Chocolate Ice Cream

4 cups Silk Unsweetened Vanilla Almond Milk
1/3 cup sugar
3 tablespoons almond butter
pinch of fine sea salt
1/3 cup shredded sweetened coconut
1/3 cup sliced almonds
1 to 1 1/2 ounce bar dark chocolate, grated with a box grater

In a medium saucepan, combine the almond milk and sugar over medium heat. Whisk frequently to heat through and dissolve the sugar. Remove from the heat and whisk in the almond butter and sea salt. Allow to cool a bit, then place in the refrigerator for about 4 hours or overnight.

Preheat your oven to 350 degrees.

On a baking sheet, spread the coconut out evenly. Place the sheet in the oven to toast for about 2 minutes. Stir and spread evenly again and toast for another 2 minutes. Repeat the process, toasting for just another minute or so if you’d like the coconut darker. Spread the toasted coconut onto some parchment to cool. Repeat the process with the almond slices.

Remove the almond milk mixture from the refrigerator and give it a quick whisk. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Once it has firmed up, mix in the toasted coconut, almond slices and grated chocolate. Scoop and eat immediately (it will be soft…but I can never wait!) or freeze in a container with a tight lid. Remove from freezer for at least 20 minutes before scooping. Keeps for about 3 days.

Notes:

  • Try using this recipe with Silk Unsweetened Coconut Milk for more coconut flavor.
  • I call for grating the chocolate instead of using chips because I think the texture is so much nicer. Chips, even those mini chips, tend to get really hard when frozen. The grated chocolate melts in your mouth.

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Coconut Almond Dark Chocolate Ice Cream {Vegan} by Taste Love and Nourish

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Vanilla Almond Frozen Latte

Vanilla Almond Frozen Latte from Taste Love & Nourish

I am not a morning person. Well, not until I’ve had my first cup of coffee…and my second…OK, sometimes, even my third. After that, well, I tend to go, go, go all day until I hit the bed at night. I love being busy, but I admit, some days I need that coffee more than others.

In warmer weather, I love to drink my coffee iced or frozen, like in this yummy frozen latte. What I love about making my own latte at home is being able to control the ingredients. This recipe tastes so creamy and decadent, but is incredibly low in fat and low in sugar. If you know me, you already know how much I use almond milk. I love the flavor, the texture and that it’s a plant-based substitute for regular milk. Using almond milk allows me to create recipes lower in calories without any added sugar that are actually higher in calcium and without any cholesterol. I love Silk Unsweetened Vanilla Almond Milk in this recipe. It has such a great vanilla flavor that goes so well with some added almond extract and paired with a nice strong shot of espresso!

I really think you’re going to love this even more than any coffeehouse latte you’ve ever had!

Vanilla Almond Frozen Latte

1 shot espresso (1 ounce), cooled
3/4 C. Silk Unsweetened Vanilla Almond Milk
1 1/2 – 2 t. honey or agave (optional, adjust to desired sweetness)
1/2 t. pure almond extract
1 C. ice cubes, (about 8 to 10 cubes)*

In a blender, combine the cooled espresso, almond milk, honey or agave and almond extract. Blend on high speed for 15 seconds. Add ice, cover and blend until smooth. Serve immediately.

1 Serving

*See Notes

Vanilla Almond Frozen Latte from Taste Love & Nourish

Notes:

  • If you’d like, try freezing any extra espresso in an ice cube tray. Use two espresso ice cubes in addition to the ice in this recipe. One ice cube is about one tablespoon. Two espresso ice cubes will equal one shot of espresso.
  • Using Silk Unsweetened Vanilla Almond Milk in place of traditional skim milk in this recipe, saves over 40 calories, 9 grams of sugar, and provides more Vitamins B-12 and E and more calcium.

Sign up and get Silk® coupons, new offers and recipes once a month AND monthly giveaways like a chance to win Silk® for an entire year!

Follow Silk® on Facebook for even more ideas on using almond milk!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.