Imagine yourself in a sea of creamy dark chocolate, its rich texture filled with buttery, roasted almonds. It might just be a sweet dream, or it could be that you're eating dark chocolate marcona almond ice cream. As it so happens, it's not just a dream, it's a reality, and it's about as easy as ice cream gets. I took my recipe cues from How to Cook Everything by Mark Bittman, and used almond milk as the base instead of cream and half-and-half.
If you've read my previous posts, you know that I've been doing recipes that use nut milks as substitutes for dairy milk and cream. Don't misunderstand me, I still love dairy, but since I discovered milk alternatives during the detox diet, and because my husband is lactose-intolerant, I'm always looking to expand my recipe repertoire for his benefit and add variety to our food lexicon. For the lactose-intolerant among us, an alternative ice cream is a dream come true when your stomach just can't survive the dive into dairy.