½ cup almond milk (coconut milk can substitute here)
2 tablespoons raw cacao powder
1 heaped tablespoon almond butter (optional)
Instructions
Whizz all ingredients in a blender on high for 30 seconds - 1 minute
Once well combined and smooth, scoop out and serve
Notes
Serve alone or with fresh strawberries and/or cacao nibs. If made ahead of time, note that the lack of preservatives in this 'ice cream' make it more solid and therefore longer to defrost. It’s fastest when made to serve.
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/03/18/4-ingredient-chocolate-ice-cream/