Almond Milk Ice Cream
A creamy, dairy-free ice cream made with almond milk, coconut cream, and nut butter, perfect for indulging on warm nights.
Ingredients
Ice Cream Base
- 2 cups Almond milk Unsweetened works best for controlling the flavor.
- 1 cup Coconut cream Use full-fat coconut cream from a can.
- 1/2 cup Maple syrup or honey To taste based on preference.
- 1/4 cup Nut butter Almond, peanut, or cashew nut butter are all suitable.
- 1 teaspoon Vanilla extract For added flavor.
- 1 pinch Salt Enhances flavors.
Instructions
Preparation
- Combine almond milk and coconut cream in a blender.
- Add maple syrup or honey, nut butter, vanilla extract, and salt.
- Blend until smooth, scraping the sides of the blender as needed.
Churning or Freezing
- If using an ice cream maker, churn according to the manufacturer's instructions.
- If not, pour the mixture into a loaf pan, cover tightly, and freeze for at least five hours.
Notes
For best results, use full-fat coconut cream to avoid a hard texture. Consider taste-testing the mixture for sweetness before freezing. Add mix-ins like berries or chocolate chunks right before freezing for customization. Store with parchment paper pressed against the surface to prevent freezer crystals.