It’s National Chocolate Ice Cream Day, and that can only mean one thing — time to shove copious amounts of chocolate ice cream into our mouths.
Perfectly timed shortly after the unofficial start to summer (at least they tell me it’s summertime, although hard to say with the foggy skies/cold weather we’ve got here in San Francisco), National Chocolate Ice Cream Day is celebrated on June 7 every year.
And for the sake of “research,” in no way related to my chocolate addiction, I braved my local freezer aisle, combed through a plethora of Pinterest boards and found/sampled (like I said, all in the name of research) some chocolate ice cream options that can make you feel good about downing a pint or two.
The first brand I was drawn to at my local grocer was Ben & Jerry. A certified B Corp, Ben & Jerry makes a wide variety of ice cream with the mission of making the best product they can, being economically sustainable and creating positive social change. And God bless ‘em — who doesn’t like their ice cream with a side of positive social change. They use only high-quality ingredients — including milk and cream from family farmers who do not treat their cows with synthetic hormones, cage free eggs and other fairly traded ingredients. They also pay their lowest paid hourly worker 46% above the living wage, store their ice cream in environmentally friendly freezers, source paper for their pints from responsible suppliers, and have created a ‘Lick Global Warming’ campaign to help fight climate change. To celebrate today, you can go with Chocolate Therapy (or as I like to call it Heaven in a Pint) if you’re don’t mind the dairy, which is a chocolate ice cream with chocolate cookies and swirls of chocolate pudding ice cream. Or, if you’re trying to skip the dairy altogether, they also offer Chocolate Fudge Brownie, with chocolate non-dairy frozen dessert with fudge brownies (for the record, they use almond milk instead of regular milk).
I also found a plethora of ice cream options from Luna and Larry’s Coconut Bliss. Coconut Bliss, made with coconut milk if you couldn’t have guessed, started with the idea to create totally satisfying ice cream without the health and ecological impacts of dairy and soy. They use organic coconut milk sourced from family-owned farms and organic agave syrup, in addition to the highest quality organic, non-GMO and fairly traded ingredients they can find. And I was a little bit of a skeptic, but their Dark Chocolate Ice Cream, which also uses organic, fair trade cocoa was surprisingly delightful — with just a hint of coconut, I definitely went in for a few extra spoonfuls.
My local grocery store also had Bittersweet Chocolate Ice Cream from Three Twins and Dutch Chocolate Ice Cream from Straus Family Creamery as other organic options with dairy; and Creamy Chocolate from So Delicious, which uses cashew milk instead of dairy. Good to know there are so many different options that are easily accessible, but because I do have a tiny bit of self control I resisted the urge to taste test them all (I guess my research will just have to continue beyond this one day).
And if making your own ice cream is more your style, I also found some recipes that should help you celebrate in an equally chocolate-y fashion.
The Salted Caramel Chocolate Vegan Ice Cream from Earthy Andy looks/sounds beyond amazing:
Salted Caramel Chocolate Vegan Ice Cream
- 1 cup cashews
- 1 14 oz can coconut cream or full fat coconut milk
- 2/3 cup Fair Trade unsweetened cocoa or cocao powder
- 1/4 cup coconut sugar or 8 medjool dates
- 1 bean or 1 tsp pure vanilla extract
- Pinch of salt
- 1 vegan/Fair trade salted caramel chocolate bar (mmm…salted caramel)
Blend all ingredients minus the chocolate bar together and freeze in ice cube trays (this should be done the night before). Once frozen, break into chunks and blend again. Break up your salted caramel chocolate bar and sprinkle on top. Put back in the freezer for one hour and then scoop to your little heart’s content.
And for a super simple option, look no further than the Healthy 3 Ingredient No Churn Blender Chocolate Ice Cream (Paleo, Vegan, Dairy Free) from The Big Man’s World
Healthy 3 Ingredient No Churn Chocolate Ice Cream
- 2-3 medium bananas, frozen and chopped
- 1-2 tbsp almond butter (can substitute for any nut or seed butter)
- 1-2 tbsp Fair Trade cocoa powder
For soft serve — add frozen bananas in a blender and blend for 10 seconds to lightly break apart. Add your almond butter or cocoa powder and blend until just blended. Then transfer to a bowl and enjoy.
For hard scoop — Place a small loaf pan in the freezer. In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your almond butter and cocoa powder and blend until all ingredients are just blended. Transfer chocolate ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour. Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
How will you be celebrating National Chocolate Ice Cream Day?