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A Valentine’s Day Trio…

Posted on February 20, 2021May 28, 2021 by Jen

— A Recipe for a Trio of Plant-Based No Churn Chocolate Ice Cream.


It’s Valentine’s Day week, otherwise known as a tribute to chocolate week in my mind. I started wondering why Valentine’s Day is associated with chocolate and discovered many interesting facts in this article from the Smithsonian Magazine.  A grand slam of marketing and advertising by Richard Cadbury in 1861 ignited the association between chocolates and Valentine’s Day. Mr. Cadbury designed his chocolate boxes to feature roses, cupids, and also provide a storage container for keepsakes, (think love letters), after the chocolates were consumed. Marketing innovations combining chocolate and Valentine’s Day continued with the introduction of the Hershey kiss in 1907, and the Stover chocolate heart shaped boxes in 1920s. Now we know who to thank (or blame) for the excuse to gorge ourselves on chocolate delicacies this week!

One of my favorite desserts is ice cream. My daughter Katie and I always, always order a chocolate variety. This recipe is my take on a no churn, plant-based, ice cream that is decadent and will satisfy your chocolate cravings!


Homemade Almond Cream

Almond cream for use in ice creams, coffee, oatmeal, breakfast bowls, and desserts.
Print Recipe Pin Recipe
Prep Time 10 mins
Soaking time 10 hrs
Total Time 10 hrs 10 mins
Course Breakfast, Dessert, Drinks
Cuisine American
Servings 3 cups

Equipment

  • Blender
  • Nut Milk Bag or Mesh Sieve

Ingredients
  

  • 2 cups raw almonds soaked in cold water for 10-12 hours
  • 3 cups water

Instructions
 

  • Place 2 cups of raw almonds in a large bowl and cover with cold water. Refrigerate for 10-12 hours.
  • After soaking is complete, drain the almonds and transfer to a blender.
  • Add 3 cups of water and blend until smooth.
  • Pour mixture into a nut milk or strain through a fine mesh sieve or cheesecloth. Squeeze out the liquid. Discard solids or save for another use.
  • Transfer the liquid to a glass container and store cream in the refrigerator until ready to use.
Keyword easy homemade almond cream plant based, easy homemade non dairy cream, homemade almond cream for desserts coffee drinks, plant based homemade almond cream for desserts coffee drinks, ultratruffle almond cream, ultratruffle healthy plant based ice cream, ultratruffle no churn ice cream, vegan homemade almond cream for desserts coffee drinks

Plant Based No Churn Chocolate Ice Cream

An easy no churn ice cream recipe. Plant based and vegan.
Print Recipe Pin Recipe
Prep Time 15 mins
Freezing time 8 hrs
Total Time 8 hrs 15 mins
Course Dessert
Cuisine American
Servings 3.5 cups

Equipment

  • Blender

Ingredients
  

  • 2 cups Almond Cream see recipe above
  • 1 cup water
  • 2/3 cup sugar
  • 2/3 cup dark chocolate chips
  • 3/4 cup cocoa powder
  • 1 pinch sea salt

Instructions
 

  • Add all ingredients to a medium saucepan and heat gently.
  • Bring the mixture to a low boil and simmer for approximately 1-2 minutes until chocolate has melted.
  • Allow mixture to cool slightly and transfer to a blender. Blend until smooth.
  • Add in any additional flavors and blend again.
  • Transfer mixture to the freezer for at least 8 hours or overnight.

Additional Add In Ideas

  • Espresso beans, fresh mint, roasted beet, fruit, pretzels, crushed cookies, or marshmallows.

Notes

 The inspiration for this recipe comes from David Lebovitz’s Chocolate Sorbet.
Keyword beet chocolate ice cream, easy no churn plant based chocolate ice cream, easy no churn vegan chocolate ice cream, espresso chocolate ice cream plant based, espresso chocolate ice cream vegan, homemade chocolate ice cream non dairy, mint chocolate ice cream plant based, mint chocolate ice cream vegan, ultratruffle chocolate ice cream, ultratruffle valentines day trio

Plant based chocolate ice cream base divided into three parts to create chocolate beet, chocolate espresso, and chocolate mint ice cream.

Additional Add In Ideas:

Simply blend in one of these ingredients or your favorite addition. I divided the base recipe into three parts to create chocolate beet, chocolate espresso, and chocolate mint ice cream (as featured in photos).

  1. Roasted Purple Beet: Blend 1/3 cup of roasted beet with 1 cup of Chocolate Ice Cream Base
  2. Espresso beans: Blend 2 tsp of whole espresso beans with 1 cup of Chocolate Ice Cream Base
  3. Fresh Mint: Blend 4-6 mint leaves with 1 cup of Chocolate Ice Cream Base
  4. Crushed Cookies
  5. Salty Pretzels
Strawberry Mint Basil Cucumber Salad

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Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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