Chocolate Coated Toasted Almond Dairy-free Ice Cream
whole raw almonds
dairy-free chocolate chips
400 mL can
full-fat coconut milk
soft, Medjool dates
Preheat oven to 350 F.
Spread almonds onto a baking sheet. Roast until toasted, about 6 minutes.
Transfer hot almonds to a heat-proof bowl. Add chocolate chips and salt. Cover and let stand 3 minutes for the chocolate to melt.
Stir almonds, chocolate, and salt together, spread out onto parchment paper-lined sheet and chill.
Meanwhile, dissolve gelatin in boiling water. Add it and all remaining ingredients to blender. Process until smooth. Chill in refrigerator.
Pour the chilled mixture into ice cream machine, and process according to manufacturer’s instructions (about 30 minutes).
Meanwhile, chop up chilled chocolate coated nuts. When the ice cream is processed, stir in the chopped nuts by hand.
Spread the ice cream into a shallow, parchment paper-lined freezer-proof container and freeze overnight.
The next day, lift out the block of ice cream by grabbing onto the parchment paper. Chop it up into serving-sized pieces and return to freezer or serve.