Minimalist Baker · by Minimalist Baker★ 4.7 (29)
Dairy-Free Chocolate Ice Cream
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 21G59% OF CAL
1G FIBER18G ADDED0G INTRINSIC1G OTHER18G TOTAL SUGAR
FAT 6G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy chocolate ice cream made with almond milk and egg yolks. Dairy-free but absolutely delicious and surprisingly simple to make.
dessertamerican🥄 saucepandairy freegluten freevegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups unsweetened almond milk
- 6 large egg yolks
- 3/4 cup sugar
- 1/3 cup quality, unsweetened cocoa powder ((such as Dutch process))
- 1/4 tsp xanthan gum ((for thickening))
- 1 1/2 tsp pure vanilla extract
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 21G59% OF CAL
1G FIBER18G ADDED0G INTRINSIC1G OTHER18G TOTAL SUGAR
FAT 6G37% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 65mg
- Total sugar
- 18g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 153mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.