I would joyfully eat frozen yogurt consistently for whatever is left of my life — in the event that I could manage dairy.
However, I can't, which used to make me fantastically pitiful.
So miserable, that the frozen yogurt creator that touched base as a wedding present a year ago practically appeared like an unfeeling joke — that is, until I chose to get innovative with my dessert making aptitudes. Turns out, coconut milk is a fabulous swap for customary milk, and when made new in a dessert producer, is very velvety and divine.
This formula has developed into my go-to frozen yogurt when I'm having a terrible day, great day, or anything in the middle. Don't hesitate to embellish with your most loved garnishes, or skirt the chocolate chips on the off chance that you'd like to keep it smooth. This foundational formula is delectable, so let your imaginative 5-year-old frozen yogurt mind go w
Vegan Chocolate Coconut Ice Cream
1 can light coconut milk
¼ cup cacao powder
½ cup coconut sugar
2 teaspoons almond extract
1 teaspoon cinnamon
Pinch sea salt
¼ cup dark chocolate chips
Unsweetened coconut flakes and extra sea salt for garnish (optional)
¼ cup cacao powder
½ cup coconut sugar
2 teaspoons almond extract
1 teaspoon cinnamon
Pinch sea salt
¼ cup dark chocolate chips
Unsweetened coconut flakes and extra sea salt for garnish (optional)
Combine
light coconut milk, cacao powder, coconut sugar, almond extract,
cinnamon, and sea salt in a high-speed blender and blend until smooth.
Pour contents into an ice-cream maker and run for roughly 20-30 minutes.
Add chocolate chips at the very end.
Combine
light coconut milk, cacao powder, coconut sugar, almond extract,
cinnamon, and sea salt in a high-speed blender and blend until smooth.
Pour contents into an ice-cream maker and run for roughly 20-30 minutes.
Add chocolate chips at the very end.
Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE.Find more healthy recipes on her blog.
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