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Chocolate Ice Cream

Making ice cream in a blender is a little tricky.

Pay attention to the amount of ice (assuming you are using ice cubes from a
tray or ice maker). If using crushed ice, use a 1/2 cup more.

Recommended to add wet ingredients and/or fruit, then finish by filling with ice near
the top of the 64oz blending jar – usually around 3 cups of ice. Use less ice if using
frozen fruit.

This is one of those recipes to watch carefully along the way.

DO NOT OVERBLEND (you’ll end up with chocolate soup).
Taste along the way, as you add the fruit or stevia.

2 tbsps Raw Cacao Powder
4 oz hemp milk (almond or rice milk can be substituted)
2 tbsps Coconut Butter
1 tbsp Vanilla extract
1 frozen banana
2-3 drops stevia (optional; recommended to leave out if using banana)
3-4 cups of ice

Serve immediately. (Can be placed in the freezer for 5-10 minutes if needed).

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