Made with dark chocolate almond milk, this no-churn Skinny German Chocolate Ice Cream is creamy & delicious and easy on the waistline...
Here is a little known fact that you may not know about me...I am lactose intolerant.
The thought of drinking a glass of milk makes my stomach turn.
But I do love my dairy. Obviously. ;)
But if I overdo it on the cheese or ice cream, I do pay for it.
Lately, I have been embracing the many benefits of almond milk. Most often you will find me using it almost daily in my green smoothies. But thanks to the new line of Silk products, I have been branching out beyond the smoothie, folks.
Even whipping up some almost dairy-free ice cream with my newest Silk obsession- Silk Dark Chocolate Almondmilk. :)
Silk offers a full line of dairy-free, gluten-free milks and yogurts. From soy milk to coconut to almond, you are sure to find your Silk favorite too.
Skinny German Chocolate Ice Cream
Prep Time: 15 minutes
Cook Time: 5-10 minutes, 4 hours freezing
Ingredients (6-8 servings)
- 1/3 cup shredded coconut
- 1/3 cup chopped pecans
- 1 cup lite coconut milk
- 1 cup Silk Dark Chocolate Almondmilk
- 1 tbsp cocoa powder
- 1/2 tsp vanilla
- 7 oz fat free sweetened condensed milk
- 4 oz of lite or fat free whipped topping, thawed
Preheat your oven to 325 degrees. Line a baking sheet with parchment paper and evenly spread out the coconut and chopped pecans over the paper.
Bake for 5-10 minutes or until the pecans are toasted and the coconut is lightly golden brown.
Let them cool completely.
In a large mixing bowl, combine the coconut milk, Silk Dark Chocolate Almondmilk, sweetened condensed milk, cocoa powder, and vanilla. Using an immersion blender or hand mixer, beat the ingredients until smooth and creamy- about 3-5 minutes.
Fold in the whipped topping until well combined.
Pour into a freezer safe container and freeze for about 1 1/2 hours.
Remove the container from the freezer and give it a good stir using a rubber or silicone spatula. Freeze an additional 30 minutes & stir again.
Mix in the toasted coconut and chopped pecans to the semi-frozen ice cream base.
Freeze again for at least 3 hours or overnight.
Homemade ice cream tends to freeze harder than the store bought varieties. Allow the container to sit out at room temperature for at least 15 minutes before serving.
Scoop & enjoy!
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