2 cup original unsweetened almond milk [or another milk of your choice]
1 teaspoon pure vanilla extract
3 tablespoon maple syrup
8 fresh cherries, pitted
2 tablespoon cacao nibs + extra for sprinkling
Instructions
In a freezer safe bowl, combine coconut cream, maple syrup, and vanilla. Place in the freezer for 1-1.5 hours. Mix with a fork in 30-minute intervals to make sure it doesn’t turn into an ice cube. It should be the consistency of soft serve. Alternatively, you could put the coconut cream in the fridge overnight, then make the ice cream as instructed. Will only take 30 minutes to harden up.
Meanwhile, place almond milk, vanilla, maple syrup, cherries, and cacao nibs in your blender.
If you have a vitamix: select VARIABLE speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 3-4 minutes until steam escapes through lid opening.
If you have another type of blender: blend until cacao nibs are broken up [the nibs will not melt on the stove top, so be sure to blend well]. Then, transfer to a small saucepan and bring to a boil. Once boiled, reduce to a simmer for 5 minutes.
Allow it to cool slightly [I prepared mine a bit above room temperature] before placing into 2 mugs, dropping ice cream in each, and serving with cacao nib sprinkle.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/02/valentines-hot-chocolate-float/