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Un delizioso piatto di Double Chocolate Ice Cream

Double Chocolate Almond Milk Ice Cream

A rich and creamy double chocolate ice cream made with almond milk, perfect for chocolate lovers and those seeking a gluten-free treat.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 250g almond milk
  • 150g sugar
  • 100g cocoa powder
  • 20g rice flour
  • 10g salt
  • 150g dark chocolate chips
  • 1 tbsp vanilla extract
  • 200ml almond milk (additional)

Instructions

  1. Mix Milk and Sugar: In a large container, mix the 250g almond milk, sugar, cocoa powder, rice flour, and salt. Stir well until smooth.
  2. Melt Dark Chocolate: In a separate container, melt the dark chocolate chips over a double boiler.
  3. Combine Vanilla and Almond Milk: Add the vanilla extract and the additional 200ml of almond milk to the mixed ingredients.
  4. Incorporate Melted Chocolate: Pour the melted chocolate into the mixture and stir until you have a smooth, homogeneous cream.
  5. Freeze the Ice Cream: Pour the cream into an ice cream container and freeze for at least 2 hours.
  6. Serve: Once frozen, the ice cream is ready to serve. You can add a dollop of almond whipped cream for extra creaminess.

Notes

  • Use high-quality dark chocolate for the best flavor.
  • For a creamier texture, consider adding a tablespoon of almond whipped cream before freezing.
  • If you don’t have an ice cream maker, a plastic or glass container with a lid will work.
  • The ice cream can be stored in the freezer for at least 2 weeks.
  • Author: AI Recipe Generator
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Freezing
  • Cuisine: International

Nutrition

  • Serving Size: 1 scoop
  • Calories: 280
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: double chocolate, ice cream, almond milk, gluten-free, dessert