Maybe it's not quite the season for ice cream, but sometimes it's the best thing even though it's cold outside! I've been known to eat ice cream in -6 degree weather, so I'm always ready!
A few weeks ago, I was really in the mood for some good chocolate ice cream. Rather than venture out into the cold, I made my own! It was everything I wanted - creamy & chocolatey with cookie crumbles & a fudge sauce. Yum!
The leftovers didn't last long! :-) I bet yours won't either.
Chocolate Coconut Ice Cream with Peanut Butter Oatmeal Chunks
2 (14 oz) cans light coconut milk
2/3 c unsweetened cocoa powder
1/3 c coconut sugar
1 T arrowroot starch
1 T vodka
Combine all ingredients in a blender and process until super smooth. Pour into a large container and refrigerate for 2-4 hours or until completely chilled through. Proceed with making the pb oatmeal balls and the fudge sauce.
Hint: No need to rinse out the blender yet. You can use it for the fudge sauce, too.
PB Oatmeal Balls
1 c old fashioned oats
1/2 c ground flaxseed
1 T chia seeds
3 T almond butter
5 T peanut butter
1/2 tsp cinnamon
3 T honey
1/4 c semi-sweet chocolate chips
Combine everything except the chocolate chips in a bowl. Fold in the chocolate chips. Roll mixture by the tablespoon into balls. If it is too crumbly, add a touch more honey. If too wet, add a small amount of oats. Place balls on a cookie sheet and refrigerate until firm. Then transfer to an airtight container and store in the refrigerator.
Chocolate Fudge Sauce
2/3 c pitted dates
1 c almond milk (I used Silk Unsweeted Original)
3 T cocoa powder