Chocolate Ice Cream (No-Churn, Vegan)

Directions

• 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 Almond Butter. Pre-heat 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 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 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.
• 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.