Dairy Free Mint Cacao Ice Cream Cups Recipe By Tasty Food

MINT CHOCOLATE CHIP NICE CREAM RECIPE BY TASTY

Steps:

• Peel and slice the bananas, then freeze overnight.
• Add frozen bananas, fresh mint, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and stick.
• Transfer to a loaf pan and freeze for at least 2 hours.
• Serve with your favorite toppings.
• Enjoy!

MINT CHOCOLATE DAIRY-FREE MILKSHAKE RECIPE BY TASTY

Steps:

• In a blender, combine frozen bananas, dairy-free ice cream, cocoa powder, fresh mint, dairy-free milk, and ice cubes.
• Blend until combined.
• Enjoy!

DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

DAIRY-FREE TOASTED COCONUT ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the condensed coconut milk mixture to the whipped coconut cream and beat for 1 minute, until well combined and fluffy. Fold in the toasted coconut flakes.
• Evenly distribute the mixture between the prepared muffin cups. Top with more coconut flakes.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• While the ice cream cups are freezing, make the dark chocolate drizzle: Combine the dark chocolate and coconut oil in a microwave-safe container and microwave in 30-second intervals until melted. Drizzle on top of the ice cream cups and return to the freezer for 5 minutes to harden.
• Enjoy!

MINT-CHIP COCONUT MILK ICE CREAM

Steps:

• Chill all the ingredients prior to preparing to quicken the freezing process.
• Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
• Transfer coconut milk mixture to an ice cream maker and follow manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

VEGAN AQUAFABA CHOCOLATE ICE CREAM RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, combine the coconut oil and coconut milk. Microwave for 45 seconds, until the coconut oil is melted.
• Whisk the cocoa powder into the coconut milk mixture until smooth. Set aside.
• In a large bowl, combine the aquafaba, cream of tartar, and vanilla. Using an electric hand mixer, beat the mixture for 6 minutes until light, fluffy, and tripled in volume.
• Sift in the powdered sugar, 2 tablespoons at a time, beating to incorporate between each addition, about 3 minutes. The mixture should be shiny and have a satin-like appearance.
• Carefully fold the chocolate coconut mixture, ¼ cup (30 G) at a time, into the whipped aquafaba. Do not overmix or you will lose volume.
• Pour the mixture into a 1 ¾-quart loaf pan.
• Freeze uncovered for at least 6 hours, up to overnight. The ice cream will keep in the freezer, covered, for 2 weeks.
• Enjoy!