Orange Marmalade From Spain
Warm weather days require ice cream! However, dealing with dairy intolerances can be tricky. This dairy-free recipe is a favorite at our house, especially with kids!
INGREDIENT :
- 1 can (13.66 ounces) coconut milk
- 1 cup unsweetened almond milk
- 1/2 cup sugar
- 1/2 cup almond butter (or other nut butter)
- 1/2 teaspoon sea salt
- 1/2 cup semisweet chocolate chips, melted
RECIPE DIRECTION :
- Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer’s directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
