Thursday, September 10, 2009

Rasperry-Chocolate Truffle Ice Cream

For this recipe I modified the basic vanilla recipe from the Vanilla Brownie Ice Cream and added my own dairy free chocolate sauce and raspberry sauce. The chocolate blended into the ice cream, but left some nice chunks that melt in your mouth as you savor this treat.

1 1/2 cups Almond Milk (I use Pacific Organic Original)
1 1/8 cups Sugar
1 16 oz carton Coffee Rich non-dairy creamer (thawed)
1 8 oz carton Rich Whip non-dairy whipped topping (thawed)
1 1/2 Tablespoons pure vanilla extract

1 small package Rasperries
1/2 bag Enjoy Life Dairy Free Chocolate Chips
4-8 Tbsp Agave Nectar

1. In a mixing bowl, use a hand mixer on low speed to combine the almond milk and sugar until the sugar is dissolved.

2. Add in the Coffee Rich, Rich Whip, and Vanilla.

3. Turn on ice cream maker and pour the mixture into the compartment. Mix until thickened (for the Cuisinart machine it takes 20 - 25 minutes.)

4. In microwave safe dish, place chocolate chips. Microwave for 30 seconds, remove and stir. Microwave another 30 seconds, remove and stir. Stir chocolate until smooth. If necessary microwave in 10 second intervals and stir until smooth.

5. Add 4 Tablspoons agave nectar to chocolate. If necessary, add additional Agave Nectar until chocolate is smooth and glossy looking. Set aside

6. Clean raspberries and place in bowl. Add 2 Tablespoons Agave Nectar and let soak. Once softened, use a spoon to crush raspberries into a sauce.

7. Once ice cream is thickened, add the raspberry sauce and chocolate sauce to the ice cream mixture. Continue processing until raspberries and chocolate are thoroughly mixed

8. Once thickened, turn off machine, scoop ice cream & enjoy! If a thicker ice cream is desired, place in freezer for 2 - 4 hours.


  1. where do you buy your coffee rich and whip rich? i have never bought, will look at whole foods.

  2. I bet they would have it at Publix - it is in the Freezer section, usually near the cool whip.