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Almond Milk Ice Cream

  • 2 cups Almond Breeze Almond Milk or milk of choice

  • 1/2 cup nut butter of choice

  • 1 tablespoon baking cocoa

  • 1/3 cup sweetener of choice, sugar free if desired

  • 1/4 teaspoon + 1/8 teaspoon salt

  • 1 1/2 teaspoon pure vanilla extract

Directions:

If you have a high-speed blender: such as a Vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it’s made – however you can technically freeze for up to a month and thaw before eating.

If you don’t have a high-speed: blender or an ice cream maker, there are two options for making the almond milk ice cream without either appliance. While the resulting ice cream isn’t quite as smooth, it still tastes good!

The first option is to whisk all ingredients together, pour into ice cube trays, and freeze. Let the ice cubes thaw enough for a food processor to be able to handle, then blend until smooth. Freeze for about an hour for firmer ice cream.

Option two is to freeze a large, shallow container. Whisk ingredients together in a bowl, pour into the cold container, and freeze. After a half-hour, stir the mixture very well to break up ice crystals, then re-freeze. Repeat this process every half hour for about 2-3 hours. Essentially, you’re doing the same work that an ice cream machine would do, whisking air into the mixture and breaking up ice crystals.

Makes 6 servings


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