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It’s that time of year when I have ice cream on the brain. The summer months sort of mandate that ice cream is enjoyed on a daily basis in this house. Unfortunately dairy isn’t all that wonderful for all members of the family so I have been creating new Almond Milk Recipes to replace some of our old family favorites. The benefits of almond milk are a huge plus & now that there are so many varieties & flavors to choose from – it makes it so easy to swap ingredients out & make new favorites. One that I am really loving is this Chocolate Marshmallow Ice Cream. With just 4 ingredients & no churning required – you can’t beat it.
You know – I have an ice cream maker. I used to use it all the time. I also have the ice cream bowl attachment for my mixer. But with the move happening this week & next – it’s hard to keep them frozen to use when I am making a new batch of ice cream. So I have been resorting to some super easy, no-churn recipes that I’m really loving.
It’s really nice that this only takes 4 ingredients to make. When it’s summer – I want to spend as little time as I can in the kitchen. So being able to blend this together, pour & freeze is GREAT! You won’t believe just how quick & easy this recipe is.
Chocolate Marshmallow – yep, so YUMMY!
You would never guess that it’s not regular ice cream. But now everyone in the house can enjoy.
Chocolate Marshmallow Ice Cream ~ Almond Milk Recipes
- 1 15 oz can Cream of Coconut
- 2 cups Almondmilk Protein+Fiber
- 1 tsp Butter Extract
- 1 pkt Chocolate Marshmallow Frosting Flavor mix-in like Duncan Hines Frosting Creations
- Combine all ingredients in blender
- Blend for 30-60 seconds
- Transfer to freezable container (metal dish or reuseable plastic)
- Cover & freeze overnight
I picked up my Silk Almondmilk Protein + Fiber at Safeway. It was even on sale!
Want more DAIRY FREE treats?
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