Chocolate Ice Cream (No-Churn, Vegan)

### Step 1: Prepare the Vegan Condensed Milk: In a sauce-pan, combine non-dairy milk and sugar. Bring to a boil and let simmer to reduce by two-thirds, around 30 minutes. Note: Don’t let the milk boil too rapidly! At the end of the reduction, the consistency should resemble regular condensed milk, but note that it will get a little less runny when cooled. Let cool for at least 2 hours in the fridge. Below is the condensed milk drizzled into coconut cream (for the ice cream base).

Prepare the Vegan Condensed Milk: In a sauce-pan, combine non-dairy milk and sugar. Bring to a boil and let simmer to reduce by two-thirds, around 30 minutes. Note: Don’t let the milk boil too rapidly! At the end of the reduction, the consistency should resemble regular condensed milk, but note that it will get a little less runny when cooled. Let cool for at least 2 hours in the fridge. Below is the condensed milk drizzled into coconut cream (for the ice cream base).

### Step 2: Prepare the Almond Butter: Preheat the oven to 350 degrees F (176 C). Spread almonds (single layer) onto a large sheet pan. Roast the almonds for 10 minutes, stirring them around half-way through. Let them cool for around 10 minutes before adding them to a food processor. Depending on the power of your food processor, blend the almonds for 3-10 minutes, or until smooth & creamy (you won't need to add any extra oil!). Finish with a pinch of salt (optional) to taste. Set aside & let cool.

Prepare the Almond Butter: Preheat the oven to 350 degrees F (176 C). Spread almonds (single layer) onto a large sheet pan. Roast the almonds for 10 minutes, stirring them around half-way through. Let them cool for around 10 minutes before adding them to a food processor. Depending on the power of your food processor, blend the almonds for 3-10 minutes, or until smooth & creamy (you won't need to add any extra oil!). Finish with a pinch of salt (optional) to taste. Set aside & let cool.

### Step 3: Prepare the Pumpkin Puree: You can either roast your own pumpkin & turn it into puree, or simply use canned pumpkin puree. Canned pumpkin puree usually has more moisture though — you may want to set it on a mesh sieve to let excess moisture drip out (to prevent icy ice cream).

Prepare the Pumpkin Puree: You can either roast your own pumpkin & turn it into puree, or simply use canned pumpkin puree. Canned pumpkin puree usually has more moisture though — you may want to set it on a mesh sieve to let excess moisture drip out (to prevent icy ice cream).

### Step 4: Prepare the Ice Cream Base: The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream. our the coconut cream into a large bowl (The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream). Whip the coconut cream until stiff peaks form. Whipping is much easier when the cream is cold — place it in the freezer for a few minutes if the cream is not whipping up. Once relatively stiff peaks form, add all remaining ice cream ingredients (you can pre-combine them). Gently fold everything together with a spatula. Quickly pour the mixture into a freezer-safe airtight container. Chill in the freezer for at least 5 hours, or until solid.

Prepare the Ice Cream Base: The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream. our the coconut cream into a large bowl (The can(s) of coconut cream is chilled in the fridge overnight for the best separation between water & cream, as you only want the cream). Whip the coconut cream until stiff peaks form. Whipping is much easier when the cream is cold — place it in the freezer for a few minutes if the cream is not whipping up. Once relatively stiff peaks form, add all remaining ice cream ingredients (you can pre-combine them). Gently fold everything together with a spatula. Quickly pour the mixture into a freezer-safe airtight container. Chill in the freezer for at least 5 hours, or until solid.

### Step 5: Let ice cream thaw for at least 10 minutes before scooping (if refrigerated overnight or longer). I like to serve it with an extra drizzle of melted chocolate and a sprinkle of crushed peanuts.

Let ice cream thaw for at least 10 minutes before scooping (if refrigerated overnight or longer). I like to serve it with an extra drizzle of melted chocolate and a sprinkle of crushed peanuts.