We may live in Southeastern Idaho and only have about 2 months of warmer weather, but a cold treat is always welcome in our home. My toddler is 18 months and I am always having to come up with fun activities she can do that will keep her attention. Luckily, this homemade almond milk ice cream is something she can ‘make’ herself once I put the ingredients together. This simple recipe takes only 5 minutes to make and is a cold, delicious treat that’s also healthy.
Here’s where my little helper came in handy. I let her play with the bags and it amused her for a while. It was nice and cold to play with so that helped with it being so hot. She mainly tried to unzip the bag…Haha.Put the almond milk and vanilla into a sandwich size ziploc bag. I buy the cheap ones so I double bagged. Be sure they are zipped shut. Add the ice and the salt into a gallon size ziploc bag and put the liquid bag into the larger one with the ice. Zip shut and shake for 5 minutes. you’ll end up with ice cream that is comparable to soft serve and will melt before too long.
After I let her go at it for a couple minutes I took over and shook it into ice cream real fast.
For the chocolate syrup you’ll need:
1/2 cup cocoa powder
1 cup warm water
1/2 cup sugar or substitute equivalent
1/8 tsp salt
1/4 tsp vanilla
Pour warm water into small saucepan and whisk in cocoa powder until completely dissolved. Add sugar and stir to dissolve. Bring to a boil for three minutes over medium heat. You can use it immediately but you need to let it cool before transferring to a storage container. This yields 2 cups and stores best in a glass jar. We store the majority of ours in this handy squeeze bottle and the rest in a jam jar in the fridge. =) This way, it’s easy for using as a topping, putting into drinks, and even a little decorating if I wanted.