Almond Milk Ice Cream
This almond milk ice cream is a creamy, dairy-free alternative to traditional ice cream. Made with simple ingredients like almond milk, sweetener, and natural flavorings, it's easy to customize with various flavors like vanilla, chocolate, or berry. Perfect for anyone seeking a healthier, plant-based dessert, this ice cream is rich, indulgent, and a treat the whole family will love. Whether you're lactose intolerant, vegan, or simply looking for a lighter dessert option, homemade almond milk ice cream offers a delightful way to cool down and satisfy your sweet tooth.
Equipment
- Ice cream maker (optional, 1)
- Saucepan (1)
- Whisk (1)
- Measuring cups and spoons (1 set)
- Airtight Container for storage – 1
- Spatula – 1 (optional)
Ingredients
- 2 cups 480 ml Unsweetened Almond Milk
- 1/2 cup 120 ml Maple Syrup (or preferred sweetener)
- 1 tablespoon Cornstarch or arrowroot powder for thickening
- 1 teaspoon Vanilla Extract or flavor of choice
- Pinch of Salt
Optional:
- 1-2 tablespoons Coconut Milk or Coconut Oil for added creaminess
Instructions
Heat the Almond Milk:
- In a medium saucepan, pour the almond milk and heat over medium heat until it begins to steam (do not bring it to a boil).
Make the Thickening Mixture:
- In a small bowl, whisk together the maple syrup and cornstarch until fully combined. Once the almond milk is heated, slowly whisk this mixture into the saucepan.
Simmer and Thicken:
- Continue to cook the almond milk mixture on medium heat, stirring constantly for 3-5 minutes, until it thickens to a custard-like consistency that coats the back of a spoon.
Add Flavor:
- Once thickened, remove the saucepan from the heat and stir in vanilla extract (or other flavorings). If you're using coconut milk or coconut oil, add it now for extra creaminess.
Cool the Mixture:
- Allow the almond milk base to cool for about 15-20 minutes at room temperature. Once it has cooled, transfer the mixture to the fridge to chill for 2-3 hours, or until it's fully cooled.
Churn the Ice Cream:
- Once the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze to Set:
- Transfer the soft-serve consistency ice cream to an airtight container and place it in the freezer for at least 4 hours, or until firm.
Serve and Enjoy:
- When ready to serve, let the ice cream sit at room temperature for 5-10 minutes to soften slightly before scooping. Enjoy in a cone, bowl, or on its own!
Notes
- No Ice Cream Maker? No Problem: If you don’t have an ice cream maker, you can still make almond milk ice cream! After cooling the mixture, pour it into a shallow dish and place it in the freezer. Every 30 minutes, scrape and stir with a fork to break up any ice crystals. Repeat this until you have a smooth, creamy texture (usually 3-4 hours).
- Flavor Variations: This base can be adapted to various flavors. Add cocoa powder for chocolate ice cream, fresh fruit puree for fruity options, or a few drops of peppermint extract for mint ice cream. You can also add mix-ins like chocolate chips, crushed cookies, or crushed nuts.
- Adjust Sweetness: The amount of sweetener used can be adjusted according to personal preference. If you like a less sweet ice cream, feel free to reduce the amount of maple syrup or opt for a sugar-free sweetener like stevia or monk fruit.
- Creamier Texture: For a creamier consistency, try adding a small amount of full-fat coconut milk or coconut oil to the base. This works especially well for chocolate or coconut-flavored ice cream.