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Dairy Free Chocolate Stout Ice-cream

This dairy-free chocolate stout ice-cream is loaded with the richness of both chocolate and chocolate stout making it a decadent ice-cream treat.
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Author: Amanda Logan

Ingredients 

  • 1 cup almond butter smooth as you can get
  • 1 cup almond milk
  • 1 cup chocolate stout + 2 tbs
  • ½ cup un-processed sugar I used rapadura
  • 2 tablespoon maple syrup
  • ½ cup cocoa
  • ½ teaspoon xathan gum
  • pinch salt

Instructions

  • Put the bowl of your ice-cream maker in the freezer the night before to freeze.
  • Combine the chocolate stout and sugar in a saucepan on low until the liquid has reduced to a runny syrup, around 15 minutes. Add a tiny pinch of salt and stir.
  • Set aside to cool.
  • Add the almond butter and almond milk and maple syrup to a blender and blend until super smooth. The smoother the original almond butter, the better.
  • Add the cocoa and xathan gum and blend until well combined.
  • Add the cooled stout syrup and 2 tablespoons of extra stout.
  • Remove the ice-cream bowl from the freezer and set up machine.
  • Pour in the chocolate stout mixture and churn as per machine instructions for around 30 minutes.
  • Pour the mixture in to a freezer proof container, cover and freeze for 3 hours or until set.

Notes

RECIPE NOTE (almond butter alternative) Substitute the almond butter and almond milk measurement for 1 cup cashews, soaked overnight, ¾ cup almond milk and ½ cup coconut milk.
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