This gluten-free raw chocolate ice cream recipe is much better than the raw almond one I made several days ago – hands down! – hence the preface “creamy”. It’s rich, smooth and delightful. The less milk or milk substitute you add the richer it will become. A must try if you’re a chocolate lover.
I only used 1 1/4 cups of almond milk and it was super, super rich! I loved it, but who can afford to have something that decadent on a regular basis. Back to my 2 cups of raw almond milk next time! I love a double or triple chocolate ice cream! How about you?