Carob Mint Hemp Milk (dairy-free, gluten-free, egg-free, vegan)

One of the things I’ve missed the most over the years is ice cream.  I take a water aerobics class at the Y and when we do the “stir the pot” exercise, the instructor always asks people what their favorite flavor of ice cream is and she stopped asking me the third time I said I was allergic to dairy.  But now I have an answer be it the Carob Avocado cream from a couple of weeks ago, or this new one I just made.  Hope you enjoy it as much as I do.

In your blender, blend:

  • 1 ripe avocado, this provides the fat so that you don’t end up with an “icy” cream
  • 1/4 cup chopped dates
  • 1 cup pear or apple sauce
  • 2 tablespoons of carob OR leave this out and add chips when the cream is frozen, OR if you can, you could add cocoa or melted semi-sweet chocolate
  • 2 large scoops protein powder
  • 2 cups hemp milk*
  • 1/2 teaspoon mint oil or extract

*I used hemp but coconut or soy milk would work just as well.  Rice milk doesn’t freeze well as it tends to make an icy mixture rather than a cream.

Blend until smooth.  Pour into your ice cream freezer or into ice cube trays to freeze.

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